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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, japanese curry pumpkin soup #mommasrecipes. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Japanese Curry Pumpkin Soup #mommasrecipes is something that I’ve loved my whole life.

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.

To get started with this recipe, we have to first prepare a few ingredients. You can have japanese curry pumpkin soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you can achieve it.

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

Instructions 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

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! Dutch oven melt butter over medium heat. Add curry powder and pumpkin pie spice. Increase heat to medium-high; bring to boiling.

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