Put prepared pumpkin, the large onion & garlic into a large mixing bowl, add desired amount of olive oil, add kecap manis and thoroughly toss until oil/sauce dressing lightly coats all ingredients. Scatter rosemary leaves over.
Place in a deep baking tray in 1 layer, bake on a low setting (150 C) for approx. 2-3 hours (gently toss every 15 mins or so, making sure it doesn’t stick to pan)… don’t panic if it starts to break up or collapse during cooking, it is to be blended anyway…but be very careful that the juices forming in the bottom of the pan don’t dry out & start to burn it!! (if you see this occurring, reduce heat & add small amounts of chicken stock to re-moisten). Once cooked, remove from oven & allow to cool.
Sauté medium onion, bacon, celery & garlic chives in a small amount of butter & olive oil until transparent & browned, add a small amount of chicken stock to lift caramelised pan juices once cooked, add to roasted veg & cool completely.
Place all ingredients in food processor until it resembles a thick pasta sauce, transfer to a large pot, add milk & combine well.
Re-heat & serve with homemade croutons, a swirl of cream & a dusting of nutmeg per serve.
Top lightly with grated parmesan cheese if desired.
The concentrated version of this can be used as a pasta sauce, topped with seared prawns & scallops & of course grated Parmesan cheese (a marriage made in heaven)
For Soup add more milk if desired as it may be too rich otherwise
Mmmmmmmm....OFF THE TOP OF MY HEAD RECIPES ALWAYS TURN OUT YUMMY...HOPE YOU ENJOY IT AS MUCH AS MY HUBBY AND I DID.
WE HAD THE PASTA VERSION THE NEXT NIGHT... WHOLEMEAL PASTA COATED IN PUMPKIN SAUCE WITH LASHINGS OF SEARED SCALLOPS AND PRAWNS IN A VERY LIGHT GARLIC CREAM SAUCE OVER THE TOP.
"OH MY HEAVENS.....IT WAS TO DIE FOR" - 30 Apr 2012