Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, japanese curry pumpkin soup #mommasrecipes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
One of my earliest food memories with my husband was a date to San Francisco's Japantown to eat spicy Japanese Curry. I remember ordering a pumpkin curry. And that I was mildly concerned about how spicy it would be.
Japanese Curry Pumpkin Soup #mommasrecipes is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Japanese Curry Pumpkin Soup #mommasrecipes is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have japanese curry pumpkin soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Japanese Curry Pumpkin Soup #mommasrecipes:
- Prepare 3 cups diced Kabocha squash
- Take 1 carrot, diced
- Get 1 cup cut cauliflower or potatoes
- Make ready 1/2 onion, diced
- Take 1 cup leek, sliced
- Prepare 4 oz firm tofu, cubed
- Take 1 cup cooked beans, optional
- Get 16 oz homemade stock
- Get 3 Tsp olive oil
- Get 2 Tsp All purpose flour
- Take 2 Tsp butter
- Prepare 1 tsp each toasted cumin, coriander, fennel seeds, powered
- Make ready 2 tsp turmeric powder
- Take 1/2 tsp each chili, cinnamon and ginger powder
- Prepare 2 Tsp concentrated tomato paste
- Make ready 1/2 cup apple puree or 1 Tsp honey
Make curry paste ahead of the time. Heat up butter and stir in flour on low heat. Once incorporated, add all spices and apple puree. Mix and cook until a thick paste form.
Steps to make Japanese Curry Pumpkin Soup #mommasrecipes:
- Make curry paste ahead of the time. Heat up butter and stir in flour on low heat. Once incorporated, add all spices and apple puree. Mix and cook until a thick paste form. Divide the paste into 2 blocks and refrigerate them. Next morning, saute carrot, cauliflower, onion in olive oil until aromatic, about 1 minute.
- Add Kabocha squash, tofu, cooked beans. Stir in one half of curry paste made yesterday. Pour in homemade stock and 32 oz of water. Cook on high heat for about 10 minutes. Check the doneness of the squash and add more paste if needed. Simmer for another 5-10 minutes.
- Serve with multigrain rice and another entree, such as chicken vegetable patty in one of my other recipe. https://cookpad.com/us/recipes/6681848-chicken-vegetable-patties-%E9%B8%A1%E8%82%89%E9%A5%BC?via=profile
Japanese Curry Pumpkin Soup #mommasrecipes Kabocha squash is the one I use in this recipe because Kabocha is much sweeter and denser than butternut squash, making this soup creamier and tastier. Japanese pumpkins, called "kabocha", are very dense and have a semi-sweet flavour like a combination of chestnuts and purple sweet potato, which makes this pumpkin soup so delicious! Japanese pumpkin soup is perfect for chilly nights when you want to get snuggly and warm and it goes perfectly with some crusty baguette! Cut the pumpkin in half lengthwise and scoop out the seeds. Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion.
So that’s going to wrap it up with this special food japanese curry pumpkin soup #mommasrecipes recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
