Pumpkin Soup Onion And Bacon Rolls Food

SQUASH SOUP IN PUMPKIN BOWLS

Steps:

• Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
• Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
• Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

PUMPKIN & BACON SOUP

Steps:

• In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
• Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

PUMPKIN BACON SOUP

Steps:

• Mix all of the ingredients together (not garnish and reserving a little of the bacon for garnish) and heat over medium.
• Ladle into soup bowls and top each cup with 1 tsp of sliced green onion and the remainder of the bacon to serve.

PUMPKIN SOUP & ONION AND BACON ROLLS

Steps:

• Heat oil in pan add onions, bacon and garlic cook, stirring until onions are soft; stir in thyme.
• Reserve half the bacon mixture for onion and bacon rolls.
• Combine water, stock extra onion, pumpkin and potatoes in pan, simmer covered about 30 minutes or until vegetables are soft.
• Process vegetable mixture in batches until smooth.
• Combine puree with remaining bacon mixture, chives, mustard, stock powder and cream, stir over heat until heated through.
• Serve with onion and bacon rolls.
• ONION & BACON ROLLS.
• Combine yeast, milk sugar in small bowl, cover stand in warm place about 10 minutes until mixture is frothy.
• Sift flour and salt into large bowl, add reserved bacon mixture, yeast mixture and water, mix to soft dough.
• Knead dough on floured board about 5 minutes or until smooth and elastic.
• Place dough in oiled bowl, cover, stand in warm place about 50 minutes or until doubled in size.
• Divide dough in 10 portions.
• Knead each portion until smooth, shape into rolls.
• Place rolls on lightly greased oven trays.
• Cover rolls, stand in warm place about 30 minutes or until doubled in size.
• Brush tops of rolls with a little extra milk, sprinkle with bran.
• Bake rolls in moderate oven about 20 minutes or until lightly browned and sound hollow when tapped.