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      RECIPE TITLE "Pumpkin Soup with Cinnamon Crema and Roasted Pumpkin Seeds"
    recipe from Bobby Flay, Author of Bobby Flay's Mesa Grill Cookbook

    yields Serves 6 to 8 time--difficultyeasy

    The soups on Mesa Grill's menu change with the seasons, but one thing they all have in common is that they are inspired by the flavorful ingredients of the Southwest. One of my favorite soups is truly a fall classic--Pumpkin Soup with Cinnamon Crema and Roasted Pumpkin Seeds. The heat from the chipotles adds that something special that makes this recipe anything but ordinary. --Bobby Flay

      RECIPE INGREDIENTS

    3 to 4 cups Enriched Chicken Stock or low-sodium chicken broth or vegetable broth
    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
    cup crema, crème fraîche, or sour cream
    Kosher salt and freshly ground black pepper
    Roasted Pumpkin Seeds

      RECIPE METHOD

    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.



     

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