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