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The ingredients needed to cook Japanese Curry Pumpkin Soup #mommasrecipes:
- Prepare diced Kabocha squash
- Prepare carrot, diced
- Use cut cauliflower or potatoes
- Provide onion, diced
- Get leek, sliced
- Provide firm tofu, cubed
- You need cooked beans, optional
- You need homemade stock
- Use olive oil
- Use All purpose flour
- Prepare butter
- Provide each toasted cumin, coriander, fennel seeds, powered
- Provide turmeric powder
- Get each chili, cinnamon and ginger powder
- Use concentrated tomato paste
- Prepare apple puree or 1 Tsp honey
Instructions 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
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