Best Mesa Grills Pumpkin Soup With Cinnamon CrÈme And Roasted Pumpkin Seeds Recipes

Pumpkin Soup With Cinnamon Crema and Roasted Pumpkin Seeds image

Provided by Ambervim

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3 -4 cups enriched chicken stock
3 cups pumpkin puree (not flavored pie filling)
2 teaspoons ground mexican cinnamon, plus extra for garnish
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons pure maple syrup
2 teaspoons chipotle chile puree
1 cup crema (Creme Fraiche or Sour Cream can be substituted)
kosher salt
black pepper, freshly ground
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.

Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche image

Provided by Simply Chris

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stalks celery, coarsely chopped
7 cups vegetable stock or 7 cups water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground mexican cinnamon, plus
1 teaspoon ground mexican cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons pureed chipotle chiles
3/4 cup creme fraiche or 3/4 cup sour cream
salt & freshly ground black pepper
1/2 cup toasted pumpkin seeds

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

MESA GRILL'S PUMPKIN SOUP WITH CINNAMON CRÈME AND ROASTED PUMPKIN SEEDS image

Yield 6-8

Number Of Ingredients 12

4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons chipotle puree
3/4 cup crème fraiche
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe below)

Steps:

1. 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, ginger, allspice, nutmeg, honey and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick. 2. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste. 3. Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined. 4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds. Roasted Pumpkin Seeds Makes 1 cup 1 cup raw pumpkin seeds 2 tablespoons vegetable oil Kosher salt 1. Preheat the oven to 350º F. 2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.