20 minutes 8-10 minutes 15 minutesPREP BLEND COOK
10 minutes 5 minutesPREP BLEND
4 tbsp olive oil
2 medium yellow onions,
(sliced in quarters)
2 tsp garlic
6 cups of sliced roasted pumpkin
5 cups chicken stock
2 cups milk
1/2 cup heavy (35%) cream
1/4 tsp cayenne pepper to taste
2 tsp curry powder
1/2 tsp ground coriander
salt (if desired)
brown sugar (if desired for sweetness)
Add oil, onions, garlic and salt to the Omega
blender. Set the blender on speed 6 and the
chopped. Transfer to stovetop and cook on
low until onions are soft.
In the meantime, blend pumpkin and chicken
stock. Pour into pot with oil, onions, garlic and
salt. Bring to a low boil. Simmer for 10 minutes.
Pour the mixture into the blender while warm.
Set the blender on speed 7 for 5 minutes.
Add the remaining ingredients through the
removeable cap on the lid. The mixture should
be close to a puree texture.
Pour the mixture into the stovetop pot. Heat
Serve hot or cold.
1/2 cup milk
1 cup heavy cream
2 tps butter
1/2 tsp instant coffee
2 eggs
6 oz chocolate chips
2 tps rum, cognac or brandy
1 tsp powdered sugar
Beat 1/2 cup milk and 1/2 cup cream
on stove top until it bubbles. Do not let
it burn.
In your Omega blender add butter,
eggs, coffee, chocolate chips, and
liquor. Blend until creamy. While
blending, slowly add hot milk and
Blend until smooth, setting the timer at
1 to 2 minutes and the speed at 4. Pour
into a pan. Chill for at least an hour.
Beat remaning cream and powedered
sugar into smooth mixture and chill.
Serve on top.
What You’ll Need: How To Prepare:
Pumpkin Spice Soup
Chocolate Mousse
What You’ll Need: How To Prepare:
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