Sunday, November 29, 2009

More Soup!

Mesa Grill's Pumpkin Soup w/Cinnamon Creme Fraiche
Serves: 6-8

Pumpkin Soup
4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth
3 cups pumpkin or butternut squash puree (not flavored pie filling)
2 teaspoons ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey (I use raw, unfiltered honey)
2 tablespoons maple syrup (make sure to use a %100 pure, organic variety)
2 teaspoons chipotle puree (puree of chipotles in adobo sauce)
3/4 cup crème fraiche*
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe follows)

1. Bring 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, maple syrup, 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
Sea salt

1. Preheat the oven to 350 degrees 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.

*I used regular coconut milk.

And, another note...the chipotles in adobe contain vinegar and sugar. I love the smokiness and heat that they add to this soup, so I decided to keep them might try a sprinkling of cayenne and ancho chili powders, if you'd rather leave them out. I felt that the 2 teaspoons would be fine for me.

This soup is another nice idea for your holiday table, as it tastes delicious and creates a beautiful presentation. The heat from the chipotles and ginger contrast nicely with the sweetness of the pumpkin and spice, and the creaminess of the coconut milk. I really don't think that you can go wrong with a Bobby Flay recipe.

1 comment:

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