Recipe of Tasty Japanese Curry Pumpkin Soup #mommasrecipes

Japanese Curry Pumpkin Soup #mommasrecipes Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Japanese Curry Pumpkin Soup #mommasrecipes” recipe we have found so far. This will be really delicious.

Ingredients of Japanese Curry Pumpkin Soup #mommasrecipes

1. Take 3 cups of diced Kabocha squash.
2. It’s 1 of carrot, diced.
3. It’s 1 cup of cut cauliflower or potatoes.
4. Prepare 1/2 of onion, diced.
5. Make ready 1 cup of leek, sliced.
6. It’s 4 oz of firm tofu, cubed.
7. You need 1 cup of cooked beans, optional.
8. You need 16 oz of homemade stock.
9. Make ready 3 Tsp of olive oil.
10. It’s 2 Tsp of All purpose flour.
11. Make ready 2 Tsp of butter.
12. It’s 1 tsp of each toasted cumin, coriander, fennel seeds, powered.
13. You need 2 tsp of turmeric powder.
14. You need 1/2 tsp of each chili, cinnamon and ginger powder.
15. It’s 2 Tsp of concentrated tomato paste.
16. Prepare 1/2 cup of apple puree or 1 Tsp honey.

You scoop up the rice and then dip into the soup curry to enjoy together.Pumpkin puree and vegetable broth form the base of this cream soup flavored with curry and soy sauce..This Japanese Curry Pumpkin soup hits all the right notes - heat, creaminess and all around goodness.The recipe is suitable for many dietary styles - vegan, Paleo, gluten free, vegetarian.

Japanese Curry Pumpkin Soup #mommasrecipes instructions

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 curry has a slightly sweeter flavor, often due to pear or apple Always key to a good meal.Looking for any other one pot type meals?Check out these soup and stew options.

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!Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through winter.It is revered for its nutrient-rich flesh and mildly sweet flavor.In Japanese cuisine , kabocha is a very traditional ingredient that often appears in everyday family meals and is used in a variety of dishes.