Mesa Grills Pumpkin Soup With Mexican Cinnamon Creme Fraiche And Toasted Pumpkin Seeds With Spinach Pear And Pancetta Salad Recipes

MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE

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.

CINNAMON PUMPKIN SOUP

Steps:

• Preheat the oven to 400°F/200°F.
• Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.
• Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).
• Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.
• Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon, it should be very easy to scoop out. Add the carrot, pumpkin and onion to the pot.
• Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.
• Turn off the heat then blitz the soup until completely smooth using an immersion blender.

MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD

Steps:

• 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.

MESA GRILL'S PUMPKIN SOUP WITH CINNAMON CRÈME AND ROASTED PUMPKIN SEEDS

Steps:

• 1. Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick. 2. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste. 3. Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined. 4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds. Roasted Pumpkin Seeds Makes 1 cup 1 cup raw pumpkin seeds 2 tablespoons vegetable oil Kosher salt 1. Preheat the oven to 350º F. 2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.