Pumpkin Soup Onion And Bacon Rolls Recipes

JUDY'S PUMPKIN SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
• Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
• Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

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

Steps:

• Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
• Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
• Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
• Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

GRANNYDRAGON'S PUMPKIN AND BACON SOUP

Steps:

• Combine pumpkin, onion, carrot and celery in large soup pot with oil.
• Stir and fry 5 minutes.
• Stir in curry powder and cook 1 minute more.
• Add flour and stir.
• Remove pot from heat and stir in stock.
• Puree with a wand blender or food processor at this point. Return to the soup pot if using the food processor.
• Fry chopped bacon 3 to 4 minutes in separate pan, stirring constantly, until crisp. Remove bacon with slotted spoon to the soup pot. Save bacon fat of another use.
• Taste soup to adjust seasoning.
• Bring to the boil, reduce heat to simmer.
• Simmer 5 minutes, stirring.
• Serve soup in bowls. May garnish with roasted pumpkin sees and freshly grated nutmeg.

PUMPKIN AND ONION SOUP

Steps:

• In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
• While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
• Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
• Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then 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.