Pumpkin Soup With Cinnamon Crema And Roasted Pumpkin Seeds Food

MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD

Steps:

• 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.
• For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

FRESH PUMPKIN SOUP BY KERRY SIMON

Steps:

• In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, add roasted pumpkin and cook about 8 to 10 minutes.
• Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender (might need to add broth in the blender). Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
• Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
• Divide soup among 4 soup bowls and serve immediately.
• COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

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.