Roasted Garlic Pumpkin Bisque Recipe
Ingredients
| 1 whole head garlic | ||
| 2 1/2 pounds fresh pumpkin, peeled and seeded | ||
| Chicken stock | 4 Cup (16 tbs) | |
| Onion | 1 Small, diced | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 2 Tablespoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Creme fratche or sour cream, for serving | ||
| HERB POTATO DUMPLINGS | ||
| Russet potatoes | 2 Medium | |
| Egg yolks | 2 | |
| Flat-leaf parsley | 1/4 Cup (16 tbs), mixed | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
PREHEAT THE OVEN to 400°F.
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.
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.
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