- Recipes Home
- Interest Groups
Roasted Garlic Pumpkin Bisque Recipe
|Whole garlic head||1|
|Fresh pumpkin||2 1⁄2 Pound, peeled and seeded|
|Chicken stock||4 Cup (64 tbs)|
|Onion||1 Small, diced|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Packed brown sugar||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Creme fraiche/Sour cream||1⁄4 Cup (4 tbs) (For Serving)|
|For herb potato dumplings|
|Russet potatoes||1 1⁄2 Pound (2 Medium Size)|
|Chopped mixed herbs||1⁄4 Cup (4 tbs) (Such As Flat Leaf Italian Parsley, Chives, Thyme And Oregano)|
|All purpose flour||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2212 Calories from Fat 639
% Daily Value*
Total Fat 71 g109.5%
Saturated Fat 33.7 g168.3%
Trans Fat 0 g
Cholesterol 564.7 mg
Sodium 1871.7 mg78%
Total Carbohydrates 333 g110.9%
Dietary Fiber 19 g76%
Sugars 76.5 g
Protein 65 g129.9%
Vitamin A 1686.8% Vitamin C 256.4%
Calcium 53.8% Iron 119.8%
*Based on a 2000 Calorie diet
DISCARD THE LOOSE, PAPERY outer skin from the garlic head and wrap it in a piece of foil.
Roast the garlic in the oven until tender, about 30 minutes.
At the same time, bake the potatoes for the dumplings until tender, about 50 minutes.
WHILE THE GARLIC and potatoes are baking, cut the pumpkin into large chunks and put it in a large pot with the chicken stock and onion.
Bring to a boil and simmer until the pumpkin is tender, 20 to 30 minutes.
UNWRAP THE GARLIC and let cool slightly, then peel the individual cloves.
Lightly mash the garlic with a fork in a small bowl (you should have about 2 tablespoons); set aside.
WORKING IN BATCHES, puree the pumpkin mixture in a food processor or blender and return it to the pot.
Stir in the cream, roasted garlic, brown sugar, and nutmeg, with salt and pepper to taste.
Keep warm over very low heat while making the dumplings.
BRING A LARGE pot of lightly salted water to a boil.
HALVE THE BAKED POTATOES and peel away all the brown skin.
Mash the potatoes.
Stir in the egg yolks and herbs, along with a pinch each of salt and pepper.
Stir in the flour, a little at a time, until a firm dough is formed.
PUT THE DOUGH on a lightly floured work surface and roll it into a cylinder about 3/4 inch in diameter.
Cut the cylinder into 1-inch slices to form the dumplings.
Cook the dumplings in batches in the boiling water until they are tender and float to the surface, about 2 to 4 minutes.
Scoop out with a slotted spoon and drain well.