Pumpkin bisque with cranberry-walnut compote

Ingredients

• 4 lbs cheese pumpkin, seeded, peeled, and quartered
• 8 Tbsp (1 stick) unsalted butter, softened at room temperature
• Kosher salt
• White pepper (in a mill)
• ¼ cup Spanish onion, medium diced
• 2 Tbsp celery, medium diced
• 4 cups homemade vegetable stock or low-sodium, store-bought vegetable broth or water
• + 30 more ingredients
• • 2 Tbsp mascarpone cheese or ¼ cup heavy cream
  • ½ cup canned pumpkin puree
  • 2 Tbsp finely diced shallots
  • Several Tbsp white meat chicken stock, if needed (optional)
  • Pinch of ground nutmeg
  • 1 tsp finely grated orange zest
  • Cranberry-Walnut Compote (recipe below)
  • 2 Tbsp unsalted butter
  • 1 ½ cups fresh cranberries
  • ½ cup plus 2 Tbsp granulated sugar
  • 2 tsp grated orange zest
  • 2 Tbsp Grand Marnier (optional)
  • Pinch of cinnamon
  • 1 tsp grated fresh ginger
  • ¼ cup walnuts, toasted, coarsely chopped
  • 4 cups Brussels sprouts
  • 2 oz sliced smoked bacon, cut into ½-inch pieces
  • 2 medium shallots, thinly sliced
  • 1 tart apple (such as Honeycrisp or Granny Smith), peeled and medium diced
  • ½ cup duck fat or canola oil
  • ½ tsp ground allspice
  • Maldon Sea Salt or kosher salt to taste
  • Black pepper (in a mill)
  • 1 ½ pounds sweet potatoes, cleaned and left a bit damp
  • ½ cup plus 3 tablespoons heavy cream
  • ⅓ vanilla bean, split lengthwise and seeds scraped
  • 1 teaspoon grated orange zest (optional)
  • 2 tablespoons unsalted butter, at room temperature
  • Kosher Salt
  • White Pepper in a mill

For bisque: Preheat the oven to 325°F. 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. ...

View full recipe at SpringPad