Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, japanese curry pumpkin soup #mommasrecipes. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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. Kuri squash and kabocha squash are both excellent in this Japanese Pumpkin Curry Stew.
Japanese Curry Pumpkin Soup #mommasrecipes is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Japanese Curry Pumpkin Soup #mommasrecipes is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Get 3 cups diced Kabocha squash
- Make ready 1 carrot, diced
- Take 1 cup cut cauliflower or potatoes
- Prepare 1/2 onion, diced
- Prepare 1 cup leek, sliced
- Make ready 4 oz firm tofu, cubed
- Take 1 cup cooked beans, optional
- Make ready 16 oz homemade stock
- Make ready 3 Tsp olive oil
- Take 2 Tsp All purpose flour
- Make ready 2 Tsp butter
- Get 1 tsp each toasted cumin, coriander, fennel seeds, powered
- Take 2 tsp turmeric powder
- Make ready 1/2 tsp each chili, cinnamon and ginger powder
- Take 2 Tsp concentrated tomato paste
- Get 1/2 cup apple puree or 1 Tsp honey
You scoop up the rice and then dip into the soup curry to enjoy together. A simple yet satisfying plant-based, gluten-free dinner! Friends, this fall has me going crazy over all things apple and and squash, and this curry may be one of my favorite. Soup was probably the reason I started cooking… and at first, it was just a Sunday thing.
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
Friends, this fall has me going crazy over all things apple and and squash, and this curry may be one of my favorite. Soup was probably the reason I started cooking… and at first, it was just a Sunday thing. Weekday cooking didn't stand a chance. Pumpkin (or butternut squash) soup can go a whole bunch of directions. Red curry is one of my favorite things, especially mixed.
So that’s going to wrap this up with this special food japanese curry pumpkin soup #mommasrecipes recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
