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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, japanese curry pumpkin soup #mommasrecipes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Japanese Curry Pumpkin Soup #mommasrecipes is something which I’ve loved my entire life.

Add Kabocha squash, tofu, cooked beans. Stir in one half of curry paste made yesterday. Check the doneness of the squash and add more paste if needed.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Prepare 3 cups diced Kabocha squash
  2. Prepare 1 carrot, diced
  3. Take 1 cup cut cauliflower or potatoes
  4. Prepare 1/2 onion, diced
  5. Take 1 cup leek, sliced
  6. Take 4 oz firm tofu, cubed
  7. Take 1 cup cooked beans, optional
  8. Take 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. Prepare 2 tsp turmeric powder
  14. Get 1/2 tsp each chili, cinnamon and ginger powder
  15. Prepare 2 Tsp concentrated tomato paste
  16. Take 1/2 cup apple puree or 1 Tsp honey

This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. In a saucepan over medium heat, saute onion in oil until tender.

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

Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. Kabocha Soup, which is also known as Kabocha Potage (かぼちゃポタージュ) in Japan, is a thick creamy soup that's made from Kabocha squash (a.k.a. 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! Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion.

So that is going to wrap this up for this special food japanese curry pumpkin soup #mommasrecipes recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!