Japanese Pumpkin and Azuki Bean Soup
- 240 gr (1 1/2 cups) azuki beans, wash then put in a large bowl, cover with water & leave to soak overnight (or 6-8 hours)
- 1 litre (5 cups) water
- 2 bay leaves
- about 500 gr squash/pumpkin, cut into 2cm cubes. I didn’t peel mine but Kabocha should be peeled
- salt & black pepper
- 1 litre veg stock
- 2 large carrots, chopped
- 2 tbsp white miso paste
- 1 or 2 cubes Japanese curry paste (substitute 1 tbsp curry powder)
- 1 tbsp chilli bean paste (or other chilli sauce)
- a big handful of fresh parsley or coriander, finely chopped
- Put the drained azuki beans with the clean water and bay leaves in a large soup pot and bring to a boil.
- Lower the heat, cover with a lid and simmer for about 40 minutes until the beans are tender but not mushy.
- Add the squash, season well with salt & black pepper then add the stock. Bring the boil, lower the heat and simmer for 20 minutes.
- Add the carrots, chilli bean paste, curry paste and simmer for a further 5 -10 minutes until carrots are tender.
- Dissolve the miso paste in a cup with a small amount of the hot broth and then add to the pot. Simmer for 1 more minute then turn off the heat. Stir in the fresh herbs, taste to check seasoning and serve in warmed bowls garnished with extra fresh herbs.
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