Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad


Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 3 tablespoons unsalted butter
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 large carrot, peeled and coarsely chopped
  • 2 stocks celery, coarsely chopped
  • 7 cups vegetable stock, or water
  • 1 1/2 cups pumpkin puree (not flavored pie filling)
  • 1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons honey
  • 2 teaspoons chipotle puree
  • 3/4 cup creme fraiche or sour cream
  • Salt and freshly ground pepper
  • Garnish: 1/2 cup toasted pumpkin seeds
  • Spinach, Pear and Pancetta Salad:
  • 4 ounces pancetta, medium dice
  • 1 small shallot, minced
  • 1/4 cup sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely chopped fresh thyme
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 10 ounces fresh spinach leaves
  • 2 Bosc pears, halved, cored and thinly sliced
  • 1 small red onion, finely sliced
Directions

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    This recipe is featured in:

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