Step-by-Step Guide to Prepare Tasty Japanese Curry Pumpkin Soup #mommasrecipes

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Japanese Curry Pumpkin Soup #mommasrecipes. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Japanese Curry Pumpkin Soup #mommasrecipes Recipe. Creamy Homemade Pumpkin Soup With Coconut Milk. Use any type of eating pumpkin you want OR butternut squash (which is called butternut pumpkin in Australia).

You can cook Japanese Curry Pumpkin Soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you cook that.

Ingredients of Japanese Curry Pumpkin Soup #mommasrecipes

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

Learn how to make Curried Pumpkin Soup with Spicy Pumpkin Seeds.Pumpkin (or butternut squash) soup can go a whole bunch of directions.Red curry is one of my favorite things, especially mixed with creamy coconut.This time I experimented with lime leaves.

Japanese Curry Pumpkin Soup #mommasrecipes step by step

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.

This Curry Pumpkin Soup recipe is made with red curry paste for the perfect amount of heat, creamy coconut & pumpkin puree for a spicy holiday treat!Curried Pumpkin Soup topped with spicy roasted pumpkin seeds is my new favorite fall dinner!I recommend that you give this curried pumpkin soup a try, it will becomes your new favorite and don't forget to top it with spicy roasted pumpkin seeds, that is a must!

I used them as I would bay leaves, taking them out before I blended.Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper.Add the coconut milk, pumpkin purée, and vegetable broth.Flavorful soup curry with curry salt dusted vegetables and chicken, a specialty of Sapporo, Japan.With its sweet roux-thickened gravy, Japanese curry seems like just the type of dish to take the Despite its popularity, I've never been a huge a fan of soup curry.