MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE
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.
Provided by Simply Chris
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat 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 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.
- Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
Nutrition Facts : Calories 399.6, Fat 33.3, SaturatedFat 17.3, Cholesterol 84, Sodium 52.6, Carbohydrate 23.5, Fiber 2.9, Sugar 12.5, Protein 6.5
SPINACH, PEAR AND PANCETTA SALAD - BOBBY FLAY
Another recipe from Bobby Flay. This is a wonderful salad. Serve it with Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche for a fantastic fall meal.
Provided by Simply Chris
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute pancetta or bacon 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.
Nutrition Facts : Calories 194.9, Fat 13.9, SaturatedFat 1.9, Sodium 72.1, Carbohydrate 17.9, Fiber 4.5, Sugar 9.2, Protein 2.7
SAVORY PUMPKIN PIE SOUP WITH CINNAMON MARSHMALLOWS, PEPITA STREUSEL, AND WHIPPED CRèME FRAîCHE
Provided by Graham Elliot
Categories Soup/Stew Milk/Cream Appetizer Christmas Lunch Spice Pumpkin Fall Winter Anise Cinnamon Clove Christmas Eve Seed Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- Make the pumpkin soup:
- Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
- In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
- Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
- Make the cinnamon marshmallows:
- In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.
- Make the pepita streusel:
- Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.
- Make the whipped crème fraîche:
- In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.
- To serve:
- Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.
SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS
Categories Soup/Stew Dairy Vegetable Thanksgiving Pumpkin Fall Bon Appétit
Yield Serves 14
Number Of Ingredients 10
Steps:
- Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
- Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
- Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.
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