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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By Chef Ann in NJ
Mt. Laurel, NJ
on December 07, 2011
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Soup is delicious, you need to use a large can of pumpkin puree, add a cup of water, and I used a cup of half and half instead of the sour cream. Soup has a great smoky flavor to it, so be careful with the chipotle.
By selahc
on November 25, 2011
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This soup recipe was very disappointing. My first mistake was to not read the reviews. I saw an average of 5 stars and Bobby Flay, and thought I couldn't go wrong. The ratios were way off, which ruined the consistency and visual appeal, and diluted the flavors. When the soup turned out very watery, we added more pumpkin puree and more spices, and then simmered it down for a long while, but it was still too watery. Honestly, I don't understand why so many rated it so highly when it needed so much alteration! If we try it again, we will follow other reviewers suggestions to cut the water to 4 cups and puree the vegetables into the broth.
By nysasha
on November 16, 2011
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I tried this soup at Mesa Grill and I am in love with it. Can you guys tell me where you were able to buy the chipotle puree (or do I just blend up some chipotles, fresh nutmeg, mexican cinammon/ canella? I am hoping to cook it for thanksgiving!!
Thanks,
Nysasha
Read all 28 reviews