Hey everyone, it’s me, Dave, welcome to my recipe page. 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. For mine, I’m gonna make it a little bit tasty. 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 well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Japanese Curry Pumpkin Soup #mommasrecipes is something which I’ve loved my whole life.
To get started with this 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 can achieve it.
The ingredients needed to make Japanese Curry Pumpkin Soup #mommasrecipes:
- Get 3 cups diced Kabocha squash
- Take 1 carrot, diced
- Prepare 1 cup cut cauliflower or potatoes
- Get 1/2 onion, diced
- Prepare 1 cup leek, sliced
- Take 4 oz firm tofu, cubed
- Prepare 1 cup cooked beans, optional
- Take 16 oz homemade stock
- Make ready 3 Tsp olive oil
- Get 2 Tsp All purpose flour
- Get 2 Tsp butter
- Prepare 1 tsp each toasted cumin, coriander, fennel seeds, powered
- Get 2 tsp turmeric powder
- Prepare 1/2 tsp each chili, cinnamon and ginger powder
- Make ready 2 Tsp concentrated tomato paste
- Prepare 1/2 cup apple puree or 1 Tsp honey
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!
Steps to make Japanese Curry Pumpkin Soup #mommasrecipes:
- 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.
- 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.
- 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
Pumpkin puree and vegetable broth form the base of this cream soup flavored with curry and soy sauce.. I always enjoy eating Japanese curry made by my mum. She usually uses sweet potato or pumpkin instead of the usual yellow potatoes seen in the ones served at restaurants. I love how the natural sweetness of the sweet potato/pumpkin fuse with the savoury curry paste. It gives an added dimension to the usual Japanese curry flavour.
So that is going to wrap this up with this exceptional food japanese curry pumpkin soup #mommasrecipes recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
