Yield: 6
Time: 1 1/2 hours
Any dish featuring both pumpkin and cranberries, not to mention wild mushrooms, is perfect for the Thanksgiving table or any fall feast.
Ingredients
4 pounds cheese pumpkin. Seeded, peeled and quartered.
8 tablespoons ( 1 stick) unsalted butter, softened at room temperature.
kosher salt
white pepper in a mill
1/4 cup Spanish onion, medium dice
2 tablespoon celery, medium dice
4 cups homemade vegetable stock or purchased low sodium vegetable stock or water.
2 tablespoons mascarpone cheese or 1/4 cup heavy cream.
1/2 cup pumpkin puree
2 tablespoons finely diced shallots
1 cup porcini mushrooms; stems and caps separated, stems peeled and sliced into 1/4 inch slices capes sliced 1/4 inch thick or chanterelles halved or quartered based on size
few tablespoons of white chicken stock
pinched ground nutmeg
1 teaspoon finely grated orange zest
cranberry compote (see recipe)
Preparation
1. Preheat oven to 325 degrees.
2. Put the pumpkin quarters into a bowl. Add the 3 tablespoons of butter and toss to coat the pumpkin.
3. Spread the pumpkin quarters out on a rimmed cookie or baking sheet.
4. Roast until tender to fork-tip about 50 minutes to 1 hour,
5. Remove from the oven and when cool enough to handle, scoop out the flesh. You should have approximately 3 cups of roasted pumpkin.
6. Put 3 tablespoons of butter into a large heavy-bottomed pot and warm it over low heat.
7. Add the onion, celery, and a pinch of salt, and cook stirring occasionally, until the vegetables are softened but not browned. Approximately 20 minutes.
8. Pour in the stock and add the roasted pumpkin.
9. Bring to boil over high heat.
10. Lower heat and simmer for 20 minutes. Whisk in the pumpkin puree and the mascarpone cheese.
11. Put 2 tablespoons of butter into a medium heavy-bottomed sauté panned warm it over medium-low heat. 12. Add the shallots and the porcini stems and sauce for 1 minute; then add the caps and sauté for another 2 minutes.
13. If you are using chanterelles, add with the shallots and sauté for 3 minutes. If the mushrooms look dry, add a tablespoon or two of water or stock. Season with salt and 3 grinds of pepper to taste. Set mushrooms aside, covered, to keep them warm.
14. Do the following in batches: Put 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.
15. Divide the Soup among 6 wide shallow bowls. Garnish each serving with 1 heaping tablespoon Cranberry Compote, if desired. Divide the mushrooms equally among the bowls, scattering them over the surface or the soup, and serve.
Notes:
For an embellishment: Melt 2 tablespoons of butter in a saucepan over medium-high heat and let cook until the butter turns brown. Add to the soup while blending.
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