Japanese Curry Pumpkin Soup #mommasrecipes. One of my earliest food memories with my husband was a date to San Francisco's Japantown to eat spicy Japanese Curry. I remember ordering a pumpkin curry. And that I was mildly concerned about how spicy it would be.
The recipe is suitable for many dietary styles – vegan, Paleo, gluten free, vegetarian. Everyone will love this, no doubt about it. Cut the pumpkin in half lengthwise and scoop out the seeds. You can cook Japanese Curry Pumpkin Soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you cook it.
Ingredients of Japanese Curry Pumpkin Soup #mommasrecipes
- Prepare 3 cups of diced Kabocha squash.
- Prepare 1 of carrot, diced.
- Prepare 1 cup of cut cauliflower or potatoes.
- You need 1/2 of onion, diced.
- Prepare 1 cup of leek, sliced.
- It’s 4 oz of firm tofu, cubed.
- Prepare 1 cup of cooked beans, optional.
- You need 16 oz of homemade stock.
- It’s 3 Tsp of olive oil.
- You need 2 Tsp of All purpose flour.
- You need 2 Tsp of butter.
- Prepare 1 tsp of each toasted cumin, coriander, fennel seeds, powered.
- Prepare 2 tsp of turmeric powder.
- You need 1/2 tsp of each chili, cinnamon and ginger powder.
- It’s 2 Tsp of concentrated tomato paste.
- It’s 1/2 cup of apple puree or 1 Tsp honey.
Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion. Puree the pumpkin and onion in a blender with the chicken stock. Arrange pumpkin seeds in a single layer on a baking sheet. Japanese Curry Pumpkin Soup #mommasrecipes Kabocha squash is the one I use in this recipe because Kabocha is much sweeter and denser than butternut squash, making this soup creamier and tastier.
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.
It is revered for its nutrient-rich flesh and mildly sweet flavor. In Japanese cuisine , kabocha is a very traditional ingredient that often appears in everyday family meals and is used in a variety of dishes. Kabocha squash is the one I use in this recipe because Kabocha is much sweeter and denser than butternut squash, making this soup creamier and tastier. Originated in Sapporo, Hokkaido, a northernmost island of Japan, Soup Curry is a light curry flavored soup served with fall-off-the-bone chicken and colorful vegetables that are flash fried to give the vibrant colors. It's relatively a new addition to the popular Japanese curry scene.