MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE
I'm in love with Bobby Flay right now. We went to Mesa Grill in Vegas a few weeks ago and OMG! Everything was spectacular. I haven't tried this soup yet but I will as soon as the weather gets a little cooler here. I'm posting here so I don't lose the recipe.
Provided by Simply Chris
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat 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 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.
- Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
Nutrition Facts : Calories 399.6, Fat 33.3, SaturatedFat 17.3, Cholesterol 84, Sodium 52.6, Carbohydrate 23.5, Fiber 2.9, Sugar 12.5, Protein 6.5
PUMPKIN SOUP WITH CINNAMON CREMA AND ROASTED PUMPKIN SEEDS
Bobby Flay's from Mesa Grill. Iron Chef - Chocolate he did a Chocolate Pumpkin Soup....I bet it is a variation of this.
Provided by Ambervim
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, the ginger, allspice, nutmeg, honey, maple syrup, and chipotle puree. Reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes. Add more stock if the soup is too thick.
- Remove from the heat and whisk in cup of the crema and season with salt and pepper to taste. Mix together the remaining cup crema and 1 teaspoon cinnamon until combined. Ladle the soup into bowls. Drizzle with the cinnamon crema and sprinkle with the roasted pumpkin seeds and a little cinnamon.
- Roasted Pumpkin Seeds (Makes 1 cup).
- 1 cup raw pumpkin seeds.
- 2 tablespoons vegetable oil.
- Kosher salt.
- Preheat the oven to 325 degrees F.
- Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheet and bake, tossing occasionally, for 15 to 20 minutes, until they are lightly golden brown and crisp. Let cool. These can be made up to 2 days in advance and stored in an airtight container.
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