Mesa Grills Pumpkin Soup With Mexican Cinnamon Creme Fraiche Food

MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE

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.

CREAMY PUMPKIN SOUP WITH TOASTED HAZELNUT FRICO

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silpat mat or parchment paper.
• Add the hazelnuts to a large soup pot over medium heat and cook, stirring frequently, until fragrant, about 4 to 5 minutes. Remove the hazelnuts to a small bowl and reserve the pot.
• For the hazelnut frico: Sprinkle the cheese into 8 thin rounds, about 2-inches wide on the prepared baking sheet. Finely grind the toasted hazelnuts in a food processor, and evenly sprinkle over cheese rounds. Evenly drizzle the rounds with a small amount of olive oil. Bake until golden brown and bubbly, about 5 to 6 minutes. Remove from the oven and set aside.
• Add the butter to the pot the hazelnuts were toasted in over medium heat, and cook, whisking frequently, until the butter starts to brown and foam, about 2 to 3 minutes. Stir in the onion, carrot, celery, sage, cinnamon, ginger and nutmeg, and cook until tender, stirring frequently, until tender. Stir in the garlic and cook an additional minute.
• Stir together the half-and-half and cornstarch in a liquid measuring cup, and pour it into the pot, along with the chicken broth, pumpkin puree, brown sugar, salt and pepper. Bring to a boil over medium-low heat, stirring frequently. When the soup starts to thicken reduce the heat to low. Using an immersion blender, puree the soup until a smooth consistency is reached and simmer until ready to serve. Ladle the soup into serving bowls and float a frico over the top.

PUMPKIN SOUP WITH CINNAMON CREMA AND ROASTED PUMPKIN SEEDS

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.

SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS

Steps:

• Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
• Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.

SAVORY PUMPKIN PIE SOUP WITH CINNAMON MARSHMALLOWS, PEPITA STREUSEL, AND WHIPPED CRèME FRAîCHE

Steps:

• Make the pumpkin soup:
• Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
• In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
• Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
• Make the cinnamon marshmallows:
• In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.
• Make the pepita streusel:
• Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.
• Make the whipped crème fraîche:
• In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.
• To serve:
• Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.