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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 2 ½ Lbs Fresh Pumpkin, peeled and diced 1 Large yellow onion or 3 shallots finely diced 3 Cloves garlic, finely chopped 8 Rashers (strips) Good quality Smoked bacon and extra if using for a garnish 2 ½ Quarts Chicken or Vegetable stock 1 Cup Heavy Cream (optional) Salt and ground white pepper 4 Tablespoons light oil 2 Tablespoons unsalted butter Instructions: Method: In a large pot melt the butter in the oil, whilst the oil is melting chop the 8 rashers of bacon into ½ inch strips. Once the butter is melted add the bacon and cook over a high heat for about 3 minutes. Add the garlic and onion and cook for a further few minutes until nicely caramelized stirring occasionally. Add the pumpkin and reduce the heat, cook for 8-10 minutes stirring often. Add the stock and bring to a boil, once boiling reduce the heat to a heavy simmer and allow the soup to cook until the pumpkin is very soft. Add the cream if using and simmer for a further 10-15 minutes, if you are using bacon as a garnish you can cook whole rashers in the oven until crisp and break the into the soup, it is a good idea to cook the bacon whilst you are simmering the soup. Once the soup is finished simmering remove it from the heat and season to taste. Allow the soup to cool for about 10-20 minutes and then carefully blend the soup in a blender. Once you have finished blending the soup check the seasoning again and serve with the crisp bacon if using and some torn hunks of crusty bread. Notes: Optional toppings which add extra flair: Chipotle Sour cream, Pesto or flavored olive oils. |
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