How to Prepare Perfect Japanese Curry Pumpkin Soup #mommasrecipes

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, japanese curry pumpkin soup #mommasrecipes. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Reviews for: Photos of Curry Pumpkin Soup. 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 Curry Pumpkin Soup #mommasrecipes is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Japanese Curry Pumpkin Soup #mommasrecipes is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook japanese curry pumpkin soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you cook it.

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

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

This Curry Pumpkin Soup recipe is made with red curry paste for the perfect amount of heat, creamy coconut & pumpkin puree for a spicy holiday treat! Pumpkin (or butternut squash) soup can go a whole bunch of directions. Red curry is one of my favorite things, especially mixed with creamy coconut. This time I experimented with lime leaves.

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

Red curry is one of my favorite things, especially mixed with creamy coconut. This time I experimented with lime leaves. I used them as I would bay leaves, taking them out before I blended. Japanese pumpkin cooked in the manner has the taste and texture of roasted chestnuts! They serve the only pumpkin curry I've ever tasted.

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