5 lb. Pumpkin, peeled and seeded
1 Small onion, diced
8 oz. White wine
1 Tsp. garlic, minced
2 Quart vegetable stock or water
1 Quart water
1 each Sachet (bay, thyme, black pepper)
Salt & pepper, to taste
Saute onions & garlic in a small amount of butter. Add white wine, cook to burn off alcohol (approx. 5min), then add pumpkin flesh, spice sachets, stock, and water. Simmer for 15- 20 minutes then remove sachets, puree in a blender until smooth. Season with salt & pepper. Garnish with some sour cream just before serving. Goes great with some homemade bread too!!!
This is the Musque de Provence that my coworker gave us. For scale the counter is made of 12" tiles and the chef knife is an 8" blade.
We've cooked, pureed, bagged, and frozen about 2/3 of it resulting in 16 bags each just over 15 oz by weight. My thinking for the size of the bag was based on a can of pumpkin being 15 oz and our pumpkin muffin recipe uses one can. I backed 4 wedges and boiled the rest of it. Boiling is faster cook time but more knife work. Baking took well over an hour at 350 F and made a mess of my oven as the sugar and starch water runoff spilled over the cookie sheets and there was a lot of water runoff.
The pumpkin it self tastes great. Raw there is a sweet cantaloupe / melon flavor cooked it is much like butternut but sweeter.