Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche

Simply Chris's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 10 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

Soup

• 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 ½ cups pumpkin puree (not flavored pie filling)
• ¼ teaspoon ground mexican cinnamon , plus
• 1 teaspoon ground mexican cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons honey
• 2 teaspoons pureed chipotle chiles
• ¾ cup creme fraiche or ¾ cup sour cream
• salt & freshly ground black pepper

Garnish

• ½ cup toasted pumpkin seeds

Directions:

1. Heat butter in a medium stockpot over medium heat.
2. Add the onions, garlic, carrots and celery and cook until soft.
3. Add the water and bring to a boil.
4. 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.
5. Bring to a simmer and add 1/4 Teaspoon cinnamon, spices, honey and chipotle.
6. Cook for 15 to 20 minutes.
7. Add water, if the soup is too thick.
8. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
9. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
10. Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

Reviews

[CunSwim]

Saw Bobby on the CBS Sunday Morning Show with this recipe . the quantity of stock to pumpkin is off . Bobby used 3 cups pumpkin to 4 cups stock. Also for those that do not know what Chipotle puree is, it's just Chipotle in adobo thats blended. I made this today and added the 2 tsp chipotles and found I like it spicier so added more Igt depends on everyones own heat factor.

[Elmotoo]

Yes, I am a big Bobby Flay fan, too! This is wonderful! And very healthy! I used 1.5tsp chipotles (2) & wished I had only used 1. So I added more stock & sour cream. Everyone loved it except THE PICKY ONE who thought it was too hot. Made for My 3 Chefs 11/08.