Recipe: Delicious Japanese Curry Pumpkin Soup #mommasrecipes

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Japanese Curry Pumpkin Soup #mommasrecipes

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We hope you got insight from reading it, now let’s go back to japanese curry pumpkin soup #mommasrecipes recipe. To cook japanese curry pumpkin soup #mommasrecipes you need 16 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Japanese Curry Pumpkin Soup #mommasrecipes:

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

Steps 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.

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