Pumpkin Soup Recipes

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

• 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

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.