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Pumpkin Spice Soup
What You'll Need:
2 medium yellow onions,
6 cups of sliced roasted pumpkin
5 cups chicken stock
1/2 cup heavy (35%) cream
1/4 tsp cayenne pepper to taste
1/2 tsp ground coriander
brown sugar (if desired for sweetness)
PREP
20 minutes
8-10 minutes
BLEND
Chocolate Mousse
What You'll Need:
1 cup heavy cream
1/2 tsp instant coffee
6 oz chocolate chips
2 tps rum, cognac or brandy
1 tsp powdered sugar
PREP
10 minutes
5 minutes
BLEND
4 tbsp olive oil
(sliced in quarters)
2 tsp garlic
2 cups milk
2 tsp curry powder
salt (if desired)
15 minutes
COOK
1/2 cup milk
2 tps butter
2 eggs
How To Prepare:
Add oil, onions, garlic and salt to the Omega
1
blender. Set the blender on speed 6 and the
timer for 2 to 3 minutes, until they are finely
chopped. Transfer to stovetop and cook on
low until onions are soft.
In the meantime, blend pumpkin and chicken
2
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.
3
Set the blender on speed 7 for 5 minutes.
Add the remaining ingredients through the
removable cap on the lid. The mixture should
be close to a puree texture.
Pour the mixture into the stovetop pot. Heat
4
and allow to simmer for 5 minutes as flavors mix.
Serve hot or cold.
How To Prepare:
Beat 1/2 cup milk and 1/2 cup
1
cream on stove top until it bubbles.
Do not let it burn.
In your Omega blender add butter, eggs,
2
coffee, chocolate chips, and liquor.
Blend until creamy. While blending,
slowly add hot milk and cream.
Blend until smooth, setting the timer at
1 to 2 minutes and the speed at 4.
3
Pour into a pan. Chill for at least an hour.
Beat remaining cream and powdered
sugar into smooth mixture and chill.
4
Serve on top.
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