How to Make Yummy Japanese Curry Pumpkin Soup #mommasrecipes

Japanese Curry Pumpkin Soup #mommasrecipes. Japanese pumpkin soup is perfect for chilly nights when you want to get snuggly and warm and it goes perfectly with some crusty baguette! The typical soup curry consists of the following: a light curry flavored soup, chicken leg, and non-battered deep-fried vegetables ("suage"-style, 素揚 Unlike the typical Japanese curry, steamed rice is always served separately. This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seaosned with ginger, coconut milk, + red thai curry paste for the win!

It only takes a handful of ingredients and minimal prep. This Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make! Why you'll love this Pumpkin Curry Soup. You can cook Japanese Curry Pumpkin Soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Japanese Curry Pumpkin Soup #mommasrecipes

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

This soup is pleasantly spiced, luxuriously smooth and has a wonderful natural sweetness. It's a great way to pack loads of. I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas.

Japanese Curry Pumpkin Soup #mommasrecipes instructions

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.

Cozy up with this rich hearty soup on these cold and dark nights of the year. This recipe can be varied to fit your tastes. Meat eaters can add chicken or the fish sauce could be eliminated to suit vegans. We used massamun curry paste in this recipe. Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper.