Pumpkin Soup With Maple Bacon Onions Food

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 SOUP WITH MAPLE BACON ONIONS

Steps:

• Cook the bacon in a large frying pan over medium-high heat until crispy, about 10 minutes. Once it's crispy, remove it from the pan and pour half of the bacon oil into a large pot.
• Add the thinly sliced onion to the pan and cook it until it is quite soft, about 5 or 6 minutes. Add the maple syrup and ginger to the pan and continue to cook until the onions are thick and caramelized, about 10 minutes. Remove the pan from the heat, crumble the bacon over the onions, and stir to mix them together.
• While the onions are cooking, begin the soup. Add the onion and apple to the pot with the bacon oil and cook over medium-high heat for 5 mintues. Add the garlic and ginger and cook for 1 minute. Add the curry powder and, if using, the red pepper flakes, and cook for 1 minute.
• Add the chicken stock, can of pumpkin, and orange juice to the pot and simmer for 5 minutes. Blend the soup (using an immersion blender or in batches in your blender) until creamy. Season to taste with sea salt.
• Serve the soup topped with the maple bacon onions.

CURRIED PUMPKIN SOUP WITH MAPLE CARAMELIZED ONIONS

Steps:

• In a large skillet over medium-high, combine 2 tablespoons of the olive oil and half of the onions.Saute until onions are very soft and lightly browned, about 5 minutes.
• Add the maple syrup and ginger, then reduce heat to medium-low and continue cooking, stirring often, until the onions are thick and caramelized, about 10 minutes. Set aside.
• Meanwhile, in a Dutch oven over medium-high, combine the remaining 2 tablespoons of olive oil, the remaining onion, the curry powder, red pepper flakes and the apple. Saute until the onion is tender,about 5 minutes.
• Mix in the pumpkin puree and orange juice, then transfer everything in the Dutch oven to a blender or food processor. Add the milk and puree until smooth.
• Return the soup to the pot and return to a gentle simmer. Season with salt and pepper.
• To serve, ladle the soup into bowls, then top each serving with 2 crackers or pieces of toast. Arrange some of the caramelized onions over the crackers or toast.

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.