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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, japanese curry pumpkin soup #mommasrecipes. One of my favorites. For mine, 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 favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Japanese Curry Pumpkin Soup #mommasrecipes is something which I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Japanese Curry Pumpkin Soup #mommasrecipes:
  1. Get 3 cups diced Kabocha squash
  2. Prepare 1 carrot, diced
  3. Make ready 1 cup cut cauliflower or potatoes
  4. Make ready 1/2 onion, diced
  5. Make ready 1 cup leek, sliced
  6. Prepare 4 oz firm tofu, cubed
  7. Get 1 cup cooked beans, optional
  8. Make ready 16 oz homemade stock
  9. Make ready 3 Tsp olive oil
  10. Take 2 Tsp All purpose flour
  11. Make ready 2 Tsp butter
  12. Take 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. Prepare 2 Tsp concentrated tomato paste
  16. Get 1/2 cup apple puree or 1 Tsp honey

Mix and cook until a thick paste form. 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!

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

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 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! Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup.

So that’s going to wrap this up for this exceptional food japanese curry pumpkin soup #mommasrecipes recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!