Roast Pumpkin, Garlic & Corn soup with Caramelised Onion

Edit

Recipe's preparation

Initial Preparation

Peel & cut pumpkin in roast size pieces and put in oven 180 degrees for 30 - 40 mins (needs to start caramelising)

Cut Parmesan Cheese into blocks and TM 2 seconds, speed 9, repeat if not fine enough. Set aside.

Add carrots and celery to TM and speed 7 for 4 seconds scrape down sides then TM speed 7 for 3 seconds. Set aside.

Peel onion & cut into eighths
Peel garlic

Locate TM6 Cookidoo recipe for caramelised onion and, when pumpkin starts to caramelise, follow it as this will allow the use of high temerature mode

After 2 minutes add garlic cloves and continue

To the Caramelised Onion add roast Pumpkin, Oregano, Pepper, other herbs to taste, Stock Paste, Water, 20g Parmesan and the set aside carrot & celery then cook 100 degrees, speed 2.5, 6 minutes

Add 50 Grams of cream then puree the mixture, Speed 6 for 10 seconds

Cut Bacon into squares and fry in frying pan till crisp

Add Bacon, rest of cream, rest of parmesan, drained can of corn then TM reverse "Counter-clockwise operation" speed 5 - 10 seconds

then TM reverse "Counter-clockwise operation" 2.5 mins 100 degrees speed 3.

serve with a sprig of parsley