Mesa Grill's Pumpkin Soup

By KDHarmon

Ingredients

• 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
• Garnish: 1/2 cup toasted pumpkin seeds

Details

Adapted from foodnetwork.com

Preparation

Step 1

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.

Makes 4 servings.