Name: Japanese Curry Pumpkin Soup #mommasrecipes
Ingredients: 3 cups diced Kabocha squash; 1 carrot, diced; 1 cup cut cauliflower or potatoes; 1/2 onion, diced; 1 cup leek, sliced; 4 oz firm tofu, cubed; 1 cup cooked beans, optional; 16 oz homemade stock; 3 Tsp olive oil; 2 Tsp All purpose flour; 2 Tsp butter; 1 tsp each toasted cumin, coriander, fennel seeds, powered; 2 tsp turmeric powder; 1/2 tsp each chili, cinnamon and ginger powder; 2 Tsp concentrated tomato paste; 1/2 cup apple puree or 1 Tsp honey

Japanese Curry Pumpkin Soup #mommasrecipes. This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seaosned with ginger, coconut milk, + red thai curry paste for the win! This week, I made another pilgrimage across the city to stock up on a very special item for our little Spanish pantry… 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. Soup was probably the reason I started cooking… and at first, it was just a Sunday thing.

Red curry is one of my favorite things, especially mixed. 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

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

Japanese Curry Pumpkin Soup #mommasrecipes step by step

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.

A rich, gluten free and vegan one pot pumpkin curry stew with Japanese curry seasoning. This red curry wonton soup is a filling vegetarian meal: pillowy tofu wontons and zucchini noodles served in a creamy, spicy red curry borth. Coconut curry pumpkin soup is a bowl of comfort with a kick. This pumpkin soup is probably one of the easiest soups I have ever made. It only takes a handful of ingredients and minimal prep.