Pumpkin Soup With Cinnamon Crema And Roasted Pumpkin Seeds Recipes

CINNAMON TOAST PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix butter, cinnamon, and salt together in a bowl.
• Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.
• Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

ROASTED CINNAMON SPICE PUMPKIN SEEDS

Steps:

• Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel.
• Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil.
• Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds.
• Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.

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.

ROASTED PUMPKIN SOUP WITH TOASTED PUMPKIN SEEDS

Steps:

• Coarsely grind whole coriander, peppercorns, and cloves in a spice mill. Combine with the cinnamon in a dry skillet over medium heat and toast while stirring, about 2-3 minutes. Do not over toast.
• Set aside to cool for use in the soup and pumpkin seeds.
• Preheat oven to 300 degrees Fahrenheit.
• Place a quart of water with 1 teaspoon of salt into a pan over high heat.
• Pick the seeds away from the pulp and stringy material. Add the seeds to the water and bring to a boil, simmer for 5 minutes and drain completely. Pat dry.
• Drizzle the seeds with the oil. Season with the salt and toasted spice mixture. Toss to coat and place on a parchment-lined tray.
• Bake and stir occasionally, about 30 minutes.
• Increase the heat to 375 degrees Fahrenheit and cook for 10-12 minutes or until golden brown.
• Preheat oven to 375 degrees Fahrenheit.
• Lightly oil the pumpkin wedges and place skin side up in a roasting pan along with the carrots, onions and celery.
• Bake for about 20-25 minutes and remove all but the pumpkin. Cook the pumpkin another 10-15 minutes or until the pumpkin is tender, cool slightly.
• Place all the roasted vegetables in a blender or food processor and liquefy.
• Heat a heavy bottom soup pot over medium flame and add the vegetable puree, salt and 2 teaspoons of the ground, toasted spice mixture.
• Add enough water to the puree to thin it to the consistency of thick, heavy cream (about 2-3 cups). Bring the soup to a boil and turn down to a simmer for 5 minutes. Serve garnished with a sprinkling of spiced, toasted pumpkin seeds and the optional parsley.

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.

CREAMY PUMPKIN SOUP WITH CINNAMON CRèMA AND ROASTED PUMPKIN SEEDS

Steps:

• How to make it:
• Whisk together the Greek yogurt, cinnamon, honey, and splash of water and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to meld.
• For the soup:
• cups pumpkin puree (not flavored pie filling)
• cups homemade vegetable stock or low-sodium canned vegetable broth
• teaspoon ground Mexican cinnamon
• teaspoon ground ginger
• 2 teaspoon allspice
• 4 teaspoon freshly grated nutmeg
• tablespoons honey
• 2 tablespoons chipotle puree (depending on your spice preference)
• ¾ cup 2% Greek-style yogurt, like Fage Total 2%
• Kosher salt and freshly ground pepper
• Cinnamon Crema (recipe above)
• ½ cup toasted pumpkin seeds, for garnish
• Cilantro leaves, for garnish
• How to make it:
• Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat. Add the spices, honey and chipotle puree, reduce the heat to medium-low for 20 minutes, stirring occasionally. Whisk in a little more stock if needed to thin out.
• Remove the soup from the heat and let sit 2 minutes. Whisk in the yogurt (off the heat) and season with salt and pepper. Ladle the soup into bowls and drizzle each with some of the cinnamon crema. Garnish with pumpkin seeds and cilantro leaves.
• Makes 6 to 8 servings.

PUMPKIN SOUP WITH CINNAMON CREMA AND ROASTED PUMPKIN SEEDS

Steps:

• 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, the ginger, allspice, nutmeg, honey, maple syrup, and chipotle puree. Reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes. Add more stock if the soup is too thick.
• Remove from the heat and whisk in cup of the crema and season with salt and pepper to taste. Mix together the remaining cup crema and 1 teaspoon cinnamon until combined. Ladle the soup into bowls. Drizzle with the cinnamon crema and sprinkle with the roasted pumpkin seeds and a little cinnamon.
• Roasted Pumpkin Seeds (Makes 1 cup).
• 1 cup raw pumpkin seeds.
• 2 tablespoons vegetable oil.
• Kosher salt.
• Preheat the oven to 325 degrees F.
• Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheet and bake, tossing occasionally, for 15 to 20 minutes, until they are lightly golden brown and crisp. Let cool. These can be made up to 2 days in advance and stored in an airtight container.