Cook this: Pumpkin Bisque with Honey
Shereen Pavlides prepares pumpkin bisque with honey.
Shereen Pavlides prepares pumpkin bisque with honey.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes a pumpkin bisque with added honey.
PUMPKIN BISQUE WITH HONEY
Serves: 8 Prep time: 18 minutes Cook time: 1 hour, 25 minutes
Chef蘑菇视频 note: can substitute freshly roasted pumpkin for 1 (29-ounce) can 100 percent pure pumpkin puree for a short cut, but keep in mind, freshly roasted pumpkin is creamier and tastier.
1 (4 pound) pumpkin
1/4 cup (1/2 stick) unsalted butter
1 cup diced onions (about 1 large)
1 cup peeled, diced carrots (about 2)
1 cup diced celery stalks (about 3)
kosher salt/fresh finely ground black pepper
1/2 cup good-quality white wine
4 cups chicken stock plus extra
1/4 cup packed dark brown sugar
3 tablespoons honey
1/4 teaspoon ground cloves
1 cup heavy cream at room temperature + extra
chives, snipped to garnish
For the pumpkin:
Heat oven to 400 degrees F.
Cut and remove pumpkin stem. Cut pumpkin in half, removing stringy guts and seeds (if desired, reserve seeds for roasting). Cut pumpkin into wedges, leaving the skin on. Place pumpkin skin side down, onto a parchment-lined baking sheet. Drizzle a little canola oil over the pumpkin flesh and season with salt and pepper. Roast until tender, 30 to 45 minutes. Remove to cool. Scoop and reserve mashed pumpkin flesh, discarding the skin. Set aside. (Yield: 3 to 3 1/2 cups).
(Note: Can make up to three days ahead and store in a tightly sealed container in the refrigerator).
For the bisque:
Melt butter in a 6-quart pot over medium heat. Add onions, carrots and celery. Season with 3/4 teaspoon salt and three turns on the pepper mill. Saute until tender, seven to eight minutes.
Deglaze pot with wine and reduce by half, about one minute. Add 4 cups stock, pumpkin, brown sugar, honey, ground cloves, and season with 1 1/2 teaspoons salt and eight turns on the pepper mill. Bring to just under a boil over medium-high heat, then reduce to medium-low and continue to cook until flavors combine, 25 to 30 minutes, stirring periodically.
Working in one or two batches, transfer pumpkin soup mixture into a blender. (Note: Hold kitchen towel over the lid of the blender when pureeing, or the heat will blow off the top). Puree until smooth. Return bisque to the pot. Add 1 cup heavy cream and stir until warmed through.
(Note: Freshly pureed pumpkin gives a thicker consistency. Add additional stock to thin the bisque as needed. Season to taste.)
Divide bisque among bowls. Top with and swirl extra heavy cream among bisque bowls, if desired. Garnish with chives.