- 1 three-pound pumpkin* or squash (any type of hard squash – ie. Butternut, acorn or blue hubbard)
- 2 Tbsp. canola oil
- 3 Tbsp. brown sugar (loose or packed depending on desired sweetness)
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. freshly-grated or ground nutmeg
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1 Spanish onion sliced 1/8” thin
- 2 small whole cloves of garlic, peeled
- 4 Tbsp. (1/2 stick) unsalted butter, divided
- 1 cup Hood® Heavy Cream
- *32 oz. (two 16 oz. cans) of canned pumpkin can be substituted for fresh, if needed.
Spiced Hood® Whipped Cream (optional):
- 1/2 cup Hood® Whipping Cream
- 1/2 tsp. vanilla extract
- 1 Tbsp. sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. allspice
- Pinch salt
For Bisque, preheat oven to 325°F. Split pumpkin or squash in half with a large chefs knife. Scrape out all seeds using a sturdy spoon and discard seeds and pulp. Rub pumpkin inside and out with canola oil, then lightly sprinkle the inside with brown sugar, salt, pepper, nutmeg, cinnamon, and allspice. Place pumpkin/squash halves on a cookie sheet with the skin side down. Fill cavity with sliced onion, garlic and butter. Cover with foil. Roast for 45 minutes.
Pumpkin/squash is done when a fork can easily run through the flesh without resistance. Remove from oven and allow to cool for 5 minutes or until able to handle comfortably. With a rigid spoon, scrape all flesh of pumpkin/squash, onion, garlic and natural juices away from the skin and into a bowl; discard the skin. Blend cooked pumpkin/squash mixture in blender for 2 minutes on high, or until smooth. Add 1 cup of Hood® Heavy Cream and blend just until mixed.
To make optional Spiced Hood Whipped Cream, whisk together Hood Whipping Cream, vanilla extract, sugar, cinnamon, allspice and salt in small mixing bowl until soft peaks form. Serve immediately.
By: Chef Chris Coombs
Per Serving: Calories: 319, Carbohydrate: 23 grams, Fat: 25 grams, Saturated fat: 14 grams, Protein: 3 grams, Cholesterol: 74 milligrams, Sodium: 431 milligrams, Calcium: 52 milligrams.