Recipe of Ultimate Japanese Curry Pumpkin Soup #mommasrecipes

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Super Quick Homemade Japanese Curry Pumpkin Soup #mommasrecipes. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese Curry Pumpkin Soup #mommasrecipes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Curry Pumpkin Soup #mommasrecipes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Japanese Curry Pumpkin Soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you cook it.

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.

Ingredients and spices that need to be Get to make Japanese Curry Pumpkin Soup #mommasrecipes:

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

Instructions to make 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

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So that's going to wrap this up with this special food Recipe of Perfect Japanese Curry Pumpkin Soup #mommasrecipes. Thanks so much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!