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

Name: Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Heat the 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.
5
Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth.
6
Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle.
7
Cook for 15 to 20 minutes.
8
Add water, if the soup is too thick.
9
Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
10
Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
11
Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
12
For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp.
13
Drain on paper towels.
14
Pour all but 1 tablespoon of the drippings out.
15
Add shallots and cook until soft.
16
Add vinegar, mustard and thyme; whisk to blend.
17
Add oil and whisk to blend.
18
Season with salt and pepper.
19
Keep warm.
20
Combine spinach, pears, red onion and pancetta in a large bowl.
21
Toss with enough dressing to coat.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 large onion, coarsely chopped, 2 cloves garlic, coarsely chopped, 1 large carrot, peeled and coarsely chopped, and more.

Yes, Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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