Email to Buny      

Bubbling Cauldron: Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche

Source of Recipe

Bobby Flay


List of Ingredients

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled, coarsely chopped
2 stalks celery, coarsely chopped
7 cups vegetable stock or water
1 1/2 cups pumpkin puree (NOT pie filling)
1/4 teaspoon + 1 tsp mexican cinnamon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree
3/4 cup creme fraiche or sour cream
salt and fresh ground pepper

garnish: 1/2 c. toasted pumpkin seeds



Recipe

Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes.

Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.