Ingredients
- 4 pound cheese pumpkin, seeded, peeled, and quartered
- 8 tablespoon (1 stick) unsalted butter, softened at room temperature
- 1/4 cup spanish onion, medium diced
- 2 tablespoon celery, medium diced
- 4 cup homemade vegetable stock or low-sodium, store-bought vegetable broth or water
- 2 tablespoon mascarpone cheese or 1/4 cup heavy cream
- 1/2 cup canned pumpkin puree
- 2 tablespoon finely diced shallots
- 1 teaspoon finely grated orange zest
- 4 pound cheese pumpkin, seeded, peeled, and quartered
- 8 tablespoon (1 stick) unsalted butter, softened at room temperature
- 1/4 cup spanish onion, medium diced
- 2 tablespoon celery, medium diced
- 4 cup homemade vegetable stock or low-sodium, store-bought vegetable broth or water
- 2 tablespoon mascarpone cheese or 1/4 cup heavy cream
- 1/2 cup canned pumpkin puree
- 2 tablespoon finely diced shallots
- 1 teaspoon finely grated orange zest
- 2 tablespoon unsalted butter
- 1 1/2 cup fresh cranberries
- 1/2 cup plus 2 tbsp granulated sugar
- 2 teaspoon grated orange zest
- 2 tablespoon grand marnier (optional)
- 1 teaspoon grated fresh ginger
- 1/4 cup walnuts, toasted, coarsely chopped
Preparation
Baking Directions:
For bisque:Preheat the oven to 325ºF.
Put the pumpkin quarters in a bowl.
Add 3 Tbsp of the softened butter, season with salt and pepper, and toss to coat the pumpkin.
Spread the quarters out on a rimmed cookie sheet or baking sheet.
Roast until tender to a fork-tip, about 50 minutes to 1 hour.
Remove from the oven and, when cool enough to handle, scoop out the flesh.
You should have approximately 3 cups of roasted pumpkin.
Put 3 Tbsp butter into a large, heavy-bottomed pot and warm it over low heat.
Add the onion, celery, and a pinch of salt.
Cook, stirring occasionally, until the vegetables are softened but not browned, approximately 20 minutes.
Pour in the stock and add the roasted pumpkin.
Bring to a boil over high heat.
Lower the heat and simmer for 20 minutes.
Whisk in the mascarpone and pumpkin puree.
Warm 2 Tbsp of butter over medium-low heat in a medium, heavy-bottomed sauté pan.
Add the shallots and sauté for 3 minutes.
Season with salt and 3 grinds of white pepper (or to taste).
Set aside, covered, to keep warm.
Working in batches, ladle the soup in a blender and puree until velvety smooth.
Season to taste with salt.
Continue to blend until smooth.
Strain the soup through a fine-mesh strainer set over a bowl.
Add the nutmeg, orange zest, and 3 grinds of white pepper to the soup.
For compote:Melt the butter over low heat in a heavy-bottomed sauté pan.
Stir in the cranberries, sugar, orange zest, Grand Marnier (if using), cinnamon, and ginger.
Cook, stirring occasionally, until the cranberries begin to burst, approximately 6 minutes.
The mixture will be bubbling and foamy.
Continue to cook for another 3 minutes.
Remove the pan from the heat and let cool.
The compote can be covered and refrigerated for up to 1 week.
Serving Directions:
Divide the soup among 6 wide, shallow bowls.
Garnish each serving with 1 heaping tablespoon of cranberry-walnut compote, if desired.
Divide the mushrooms equally among the bowls, scattering them over the surface of the soup, and serve.
