My dad came over this afternoon to help me turn this:
It took about 2 1/2 hours (with 1 hour of roasting time) to take the pumpkins from raw to processed and ready to make soup/donuts/pie/etc with. We are going to pumpkin all the things tomorrow, but today, I made bisque. I love making bisque. It uses my favorite food trifecta: ginger, garlic, and onions. And if you use gluten free flour and heavy cream, it’s gluten free *and* paleo. Yeah!
- 4-6 cloves garlic
- 1 onion
- good sized thumb of ginger root
- 4 T fresh thyme
- 4 T fresh sage
- 2 T olive oil
- 4 T all purpose gluten free flour
- 28 oz vegetable stock
- 1/2 c orange juice
- 1/2 c apple sauce (optional)
- 3 cups pumpkin puree
- 3 T maple syrup
- 1 t ground cinnamon
- 1/2 t cardamom
- 1/2 t ground cloves
- salt and pepper to taste
- 1 cup heavy cream
- 1/2 t vanilla
Put onion, ginger, garlic and herbs into the food processor, and chop them up.
Heat up the olive oil in a dutch oven or stock pot, and sauté all vegetables until they are soft. Stir in the flour until it all turns brown.
Add the vegetable stock and orange juice, and bring to a boil.
Reduce heat, add apple sauce, pumpkin, maple syrup and spices. Simmer for 10 minutes or so, and then put your blending stick in that pot and let it do it’s thing. (You can wait for it to cool, and use your blender or food processor, too.)
Add the heavy cream and vanilla, and bring back to warm, but not boiling.