Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche

Prep Time: 10 Minutes

Cook Time: 55 Minutes

Ready In: 65 Minutes

Servings: 4

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.

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

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.

By RecipeOfHealth.com