Japanese Curry Pumpkin Soup #mommasrecipes
Japanese Curry Pumpkin Soup #mommasrecipes

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, japanese curry pumpkin soup #mommasrecipes. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really 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 favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Japanese Curry Pumpkin Soup #mommasrecipes is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have japanese curry pumpkin soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Japanese Curry Pumpkin Soup #mommasrecipes:
  1. Get 3 cups diced Kabocha squash
  2. Take 1 carrot, diced
  3. Get 1 cup cut cauliflower or potatoes
  4. Get 1/2 onion, diced
  5. Prepare 1 cup leek, sliced
  6. Prepare 4 oz firm tofu, cubed
  7. Prepare 1 cup cooked beans, optional
  8. Prepare 16 oz homemade stock
  9. Prepare 3 Tsp olive oil
  10. Prepare 2 Tsp All purpose flour
  11. Take 2 Tsp butter
  12. Prepare 1 tsp each toasted cumin, coriander, fennel seeds, powered
  13. Get 2 tsp turmeric powder
  14. Get 1/2 tsp each chili, cinnamon and ginger powder
  15. Get 2 Tsp concentrated tomato paste
  16. Prepare 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:
  1. 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.
  2. 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.
  3. 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

The baked pumpkin turned out to be so soft that I mashed the it using a laddle instead of a blender. I also used curry paste and added a bay leave to the stock as recommended. My friends LOVE the soup, will make it again, very soon! 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!

So that is going to wrap it up with this exceptional food japanese curry pumpkin soup #mommasrecipes recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!