Adapted by StarChefs.com
Yield: 3.5 quarts
1 small pumpkin, top and seeds removed
1 pound salt cod, rinsed, and soaked in water for 1 hour
1 pound Yukon Gold potatoes, peeled
½ small yellow onion
4 cloves garlic
3 cups heavy cream
METHOD:Preheat the oven to 400ºF. Roast the pumpkin for 1 hour, or until a knife or fork can be inserted into the flesh easily. Cool, scoop out 3½ cups of the flesh and reserve the remaining pumpkin for another use. Purée the 3½ cups in a food processor. Season with salt.
Boil the salt cod, potatoes, onion, and garlic in the cream until the potatoes and onions are soft. Purée the mixture in a food processor, adding the pumpkin purée, and pulsing until smooth and creamy. Season with salt.