Best 4 Mesa Grills Pumpkin Soup With Mexican Cinnamon Creme Fraiche And Toasted Pumpkin Seeds With Spinach Pear And Pancetta Salad Recipes
Embark on a culinary journey with Mesa Grill's Pumpkin Soup, a symphony of flavors that will tantalize your taste buds. This creamy and velvety soup, crafted with roasted pumpkin, vegetable broth, and a touch of Mexican cinnamon, is a delightful blend of savory and sweet. Perfectly paired with the soup is the Mexican Cinnamon Crème Fraîche, a luscious and tangy topping that adds a delightful dimension to each spoonful. To complete the meal, indulge in the Toasted Pumpkin Seeds with Spinach, Pear, and Pancetta Salad, a refreshing and vibrant accompaniment that balances the richness of the soup. Get ready to treat your palate to an unforgettable dining experience with these delectable recipes from Mesa Grill.
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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.
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.
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
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
Tips:
- When roasting the pumpkin, be sure to cut it into evenly sized pieces so that they cook evenly.
- If you don't have a pumpkin spice blend, you can make your own by combining ground cinnamon, nutmeg, ginger, and cloves.
- To make the Mexican cinnamon crème fraîche, simply stir together crème fraîche, ground cinnamon, and a pinch of cayenne pepper.
- When toasting the pumpkin seeds, be careful not to burn them. They should be a deep golden brown color.
- For the spinach, pear, and pancetta salad, be sure to use fresh spinach leaves and ripe pears.
- If you don't have any pancetta, you can substitute bacon or prosciutto.
- Serve the pumpkin soup with a dollop of Mexican cinnamon crème fraîche, toasted pumpkin seeds, and a side of the spinach, pear, and pancetta salad.
Conclusion:
This pumpkin soup is a delicious and festive dish that is perfect for a fall or winter meal. The roasted pumpkin gives the soup a rich and flavorful base, while the Mexican cinnamon crème fraîche and toasted pumpkin seeds add a touch of sweetness and crunch. The spinach, pear, and pancetta salad is a light and refreshing side dish that complements the soup perfectly.
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