Mesa Grill’s Pumpkin Soup With Mexican Cinnamon Creme Fraiche

Jun 03, 2023June 3, 20230 2
Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche Recipe
in Soup

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
6
Calories
235
Sugar
12g
Fat
16g
This hearty pumpkin soup is the perfect comfort food for a chilly fall day. The recipe comes from Mesa Grill, a New York City restaurant founded by renowned chef Bobby Flay. The soup is made with fresh pumpkin puree, spices, and a touch of sweetness from honey. The cinnamon creme fraiche adds a creamy texture and a warm, spiced flavor. This soup is easy to make and can be served as a starter or a main course. It's perfect for a cozy night in or a dinner party with friends.

Instructions

1.Melt butter over medium heat in a large saucepan.
2.Add onion, garlic, carrot and celery; cover and sweat for about 5 minutes, stirring occasionally, until onion is translucent but not browned.
3.Add the stock, pumpkin, 1/4 teaspoon Mexican cinnamon, allspice, ginger, nutmeg, and honey.
4.Bring to a boil, reduce heat and simmer for about 30 minutes, until vegetables are very soft and the liquid has reduced somewhat.
5.Remove from heat and let cool slightly.
6.Puree with a handheld blender or by transferring to a blender in batches and puréeing until smooth.
7.Return the soup to the saucepan and reheat gently.
8.Stir in the chiles and season with salt and pepper.
9.In a small bowl, mix the creme fraiche or sour cream with the remaining teaspoon of Mexican cinnamon until well combined.
10.Serve soup hot, topped with a dollop of cinnamon creme fraiche and toasted pumpkin seeds.

PROS

This soup is healthy, flavorful, and easy to prepare.
The cinnamon creme fraiche adds a touch of sweetness and spice to the soup, creating a perfect balance of flavors.

CONS

The soup is a bit time-consuming to prepare, so it may not be the best option for a quick and easy meal.
Additionally, some people may not enjoy the taste of pumpkin.

HEALTH & BENEFITS

Pumpkin is a rich source of vitamins and minerals, including vitamin A, vitamin C, and potassium. It is also high in fiber and low in calories, making it an excellent addition to any diet. The pumpkin puree in this recipe is also low in fat and free of cholesterol.

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