Best 3 Mesa Grills Pumpkin Soup With Cinnamon CrÈme And Roasted Pumpkin Seeds Recipes

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For a delightful and comforting meal, look no further than the alluring mesa grills pumpkin soup with cinnamon crème and roasted pumpkin seeds. This delectable soup captivates the senses with its vibrant orange hue, creamy texture, and tantalizing aromas. The perfect blend of sweet and savory flavors, this soup is a true culinary delight. The roasted pumpkin seeds add a touch of nutty crunch, while the cinnamon crème brings a hint of warmth and spice. This soup is not only a culinary masterpiece but also a nourishing and wholesome meal that is perfect for a chilly evening or a special occasion. So gather your ingredients and prepare to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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



Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad image

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 26

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree
3/4 cup creme fraiche or sour cream
Salt and freshly ground pepper
1/2 cup toasted pumpkin seeds
4 ounces pancetta, medium dice
1 small shallot, minced
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
1/4 cup olive oil
Salt and freshly ground pepper
10 ounces fresh spinach leaves
2 Bosc pears, halved, cored and thinly sliced
1 small red onion, finely sliced

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



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

Categories     Soup/Stew     Thanksgiving

Yield 6-8

Number Of Ingredients 12

4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons chipotle puree
3/4 cup crème fraiche
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe below)

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.

Tips:

  • For a sweeter soup, use a sweeter variety of pumpkin, such as sugar pumpkin or butternut squash.
  • If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
  • To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • To reheat the soup, thaw it in the refrigerator overnight if frozen. Then, heat the soup over medium heat until warmed through.
  • Garnish the soup with roasted pumpkin seeds, a dollop of crème fraîche, and a sprinkle of cinnamon before serving.

Conclusion:

This pumpkin soup is a delicious and easy-to-make fall dish. The soup is creamy and flavorful, with a hint of sweetness from the pumpkin and a warm spice from the pumpkin pie spice. The roasted pumpkin seeds and crème fraîche add a nice touch of texture and richness. Overall, this soup is a great way to use up leftover pumpkin and is a perfect meal for a cold fall day.

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