MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE

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

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

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

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