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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 make japanese curry pumpkin soup #mommasrecipes you only need 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Japanese Curry Pumpkin Soup #mommasrecipes:
- Take 3 cups diced Kabocha squash
- Provide 1 carrot, diced
- You need 1 cup cut cauliflower or potatoes
- You need 1/2 onion, diced
- Prepare 1 cup leek, sliced
- Take 4 oz firm tofu, cubed
- Use 1 cup cooked beans, optional
- Take 16 oz homemade stock
- You need 3 Tsp olive oil
- Provide 2 Tsp All purpose flour
- Prepare 2 Tsp butter
- You need 1 tsp each toasted cumin, coriander, fennel seeds, powered
- You need 2 tsp turmeric powder
- Provide 1/2 tsp each chili, cinnamon and ginger powder
- You need 2 Tsp concentrated tomato paste
- Prepare 1/2 cup apple puree or 1 Tsp honey
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
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