Best 2 Mesa Grills Pumpkin Soup With Cinnamon CrÈme And Roasted Pumpkin Seeds Recipes

Embark on a culinary journey with Mesa Grill's Pumpkin Soup, a symphony of autumn flavors. This creamy and velvety soup showcases the natural sweetness of pumpkin, delicately balanced with aromatic spices. Indulge in the Cinnamon Crème, a delightful topping that adds a touch of warmth and elegance. Complete your meal with Roasted Pumpkin Seeds, a crunchy and nutty complement that adds texture and depth to this comforting dish. Get ready to savor a taste of the season with this trio of recipes, perfect for a cozy fall gathering or an intimate dinner.

Let's cook with our recipes!

MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE

Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche image

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

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

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

PUMPKIN SOUP WITH CINNAMON CREMA AND ROASTED PUMPKIN SEEDS

Pumpkin Soup With Cinnamon Crema and Roasted Pumpkin Seeds image

Bobby Flay's from Mesa Grill. Iron Chef - Chocolate he did a Chocolate Pumpkin Soup....I bet it is a variation of this.

Provided by Ambervim

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 -4 cups enriched chicken stock
3 cups pumpkin puree (not flavored pie filling)
2 teaspoons ground mexican cinnamon, plus extra for garnish
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons pure maple syrup
2 teaspoons chipotle chile puree
1 cup crema (Creme Fraiche or Sour Cream can be substituted)
kosher salt
black pepper, freshly ground
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.

Tips:

For a smoother soup, use an immersion blender or blend the soup in batches in a regular blender until smooth.
If you don't have pumpkin seeds, you can substitute other nuts or seeds, such as almonds, walnuts, or sunflower seeds.
To make the soup ahead of time, cook the pumpkin and onion as directed, then let cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup over medium heat until warmed through.
To freeze the soup, cook the pumpkin and onion as directed, then let cool completely. Pour the soup into freezer-safe containers and freeze for up to 3 months. When ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Reheat the soup over medium heat until warmed through.

Conclusion:

This pumpkin soup is a delicious and easy-to-make fall dish. The creamy texture and sweet flavor of the pumpkin are complemented by the warm spices and roasted pumpkin seeds. This soup is sure to be a hit with your family and friends.