Unique Cuisine Japanese Curry Pumpkin Soup mommasrecipes Delicious Steady

Home recipe ultimate Japanese Curry Pumpkin Soup #mommasrecipes easy, fast, practical.

16 ingredients, 3 steps, cooking Japanese Curry Pumpkin Soup #mommasrecipes

Good Evening all, at this time you can present recipe Japanese Curry Pumpkin Soup #mommasrecipes with 16 ingredients and 3 steps. Below this is how to prepare, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 3 stages of easy cooking Japanese Curry Pumpkin Soup #mommasrecipes.

Ingredients all Japanese Curry Pumpkin Soup #mommasrecipes

1. You need 3 cups : diced Kabocha squash.
2. Prepare 1 : carrot, diced.
3. Prepare 1 cup : cut cauliflower or potatoes.
4. It’s 1/2 : onion, diced.
5. You need 1 cup : leek, sliced.
6. It’s 4 oz : firm tofu, cubed.
7. It’s 1 cup : cooked beans, optional.
8. Prepare 16 oz : homemade stock.
9. Prepare 3 Tsp : olive oil.
10. You need 2 Tsp : All purpose flour.
11. Prepare 2 Tsp : butter.
12. Prepare 1 tsp : each toasted cumin, coriander, fennel seeds, powered.
13. You need 2 tsp : turmeric powder.
14. You need 1/2 tsp : each chili, cinnamon and ginger powder.
15. It’s 2 Tsp : concentrated tomato paste.
16. Prepare 1/2 cup : apple puree or 1 Tsp honey.

If all ingredients Japanese Curry Pumpkin Soup #mommasrecipes it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking Japanese Curry Pumpkin Soup #mommasrecipes

1. 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.
   
2. 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.
   
3. 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
   
4. Finish and Enjoy.

That’s it how easy cook with practice recipes Japanese Curry Pumpkin Soup #mommasrecipes, you also can look for more recipes cuisine other interesting on website us, available thousands of various recipes world food and we will continue to add and develop. Starting from culinary healthy fast, tasty, and nutritious to culinary fatty, difficult, spicy, sweet, salty acid is on our web. Thank you for reading the ultimate recipe Japanese Curry Pumpkin Soup #mommasrecipes.