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Japanese Curry Pumpkin Soup #mommasrecipes
Japanese Curry Pumpkin Soup #mommasrecipes

Before you jump to Japanese Curry Pumpkin Soup #mommasrecipes recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.

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Beans–seriously–are super great for your heart. Sure, the after-effects of consuming beans could not be the best for your nose, but they are extremely healthy for you. This doesn’t mean that simply eating beans will neutralize the effects of other unhealthy foods you might be ingesting. What this means is that substituting in edamame or kidney beans for the chicken on your green salad or eating a veggie burger in place of the hamburger is what you have do. The good news is that beans taste good–good enough that you may not miss eating meat.

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We hope you got benefit from reading it, now let’s go back to japanese curry pumpkin soup #mommasrecipes recipe. To make japanese curry pumpkin soup #mommasrecipes you only need 16 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Japanese Curry Pumpkin Soup #mommasrecipes:
  1. Provide 3 cups diced Kabocha squash
  2. Get 1 carrot, diced
  3. Get 1 cup cut cauliflower or potatoes
  4. You need 1/2 onion, diced
  5. Take 1 cup leek, sliced
  6. Get 4 oz firm tofu, cubed
  7. You need 1 cup cooked beans, optional
  8. Use 16 oz homemade stock
  9. You need 3 Tsp olive oil
  10. Provide 2 Tsp All purpose flour
  11. Prepare 2 Tsp butter
  12. You need 1 tsp each toasted cumin, coriander, fennel seeds, powered
  13. Take 2 tsp turmeric powder
  14. Use 1/2 tsp each chili, cinnamon and ginger powder
  15. Get 2 Tsp concentrated tomato paste
  16. Provide 1/2 cup apple puree or 1 Tsp honey
Steps to make Japanese Curry Pumpkin Soup #mommasrecipes:
  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

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