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 Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make!
It's a great way to pack loads of.
This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seaosned with ginger, coconut milk, + red thai curry paste for the win!
Coconut curry pumpkin soup is a bowl of comfort with a kick.
You can have Japanese Curry Pumpkin Soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Japanese Curry Pumpkin Soup #mommasrecipes
- It's 3 cups of diced Kabocha squash.
- Prepare 1 of carrot, diced.
- You need 1 cup of cut cauliflower or potatoes.
- It's 1/2 of onion, diced.
- You need 1 cup of leek, sliced.
- Prepare 4 oz of firm tofu, cubed.
- It's 1 cup of cooked beans, optional.
- It's 16 oz of homemade stock.
- Prepare 3 Tsp of olive oil.
- Prepare 2 Tsp of All purpose flour.
- You need 2 Tsp of butter.
- It's 1 tsp of each toasted cumin, coriander, fennel seeds, powered.
- You need 2 tsp of turmeric powder.
- Prepare 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 pumpkin soup is probably one of the easiest soups I have ever made. Curry Pumpkin Soup recipe: A quick and easy soup, perfect for a cold day. Add pumpkin, potatoes, coconut milk and stock. I whipped this up for my family on Thanksgiving, and everyone was crazy about it!
Japanese Curry Pumpkin Soup #mommasrecipes instructions
- 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.
Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas. BBQ Pork & Prawn Noodle Soup. Already like the sound of it? I have a quick video to show you how to make this thai curry pumpkin noodle soup. Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper.
