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Before you jump to Japanese Curry Pumpkin Soup #mommasrecipes recipe, you may want to read this short interesting healthy tips about Foods That Are Good For Your Heart.
You already know how important it is to have a fit and healthy heart. Think about this: How can the rest of your body continue to be healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you need to adopt a good and healthy lifestyle and work out on a regular basis. Do you know, however, that several specific foods are terrific for making your heart feel better? In the following paragraphs, you will find out which foods are good for your heart.
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We hope you got insight from reading it, now let’s go back to japanese curry pumpkin soup #mommasrecipes recipe. You can have japanese curry pumpkin soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Japanese Curry Pumpkin Soup #mommasrecipes:
- You need 3 cups diced Kabocha squash
- Get 1 carrot, diced
- You need 1 cup cut cauliflower or potatoes
- Take 1/2 onion, diced
- You need 1 cup leek, sliced
- Take 4 oz firm tofu, cubed
- Prepare 1 cup cooked beans, optional
- Use 16 oz homemade stock
- Provide 3 Tsp olive oil
- Provide 2 Tsp All purpose flour
- Take 2 Tsp butter
- Take 1 tsp each toasted cumin, coriander, fennel seeds, powered
- Use 2 tsp turmeric powder
- Get 1/2 tsp each chili, cinnamon and ginger powder
- Prepare 2 Tsp concentrated tomato paste
- Use 1/2 cup apple puree or 1 Tsp honey
Instructions to make Japanese Curry Pumpkin Soup #mommasrecipes:
- 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
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