Pumpkin Soup

This weeks Food Network Chef Challenge hosted by I Blame my Mother was Bobby Flay.  Bobby is well know for grilling, and me being not the hugest fan of the grill went in search for none other than a pumpkin recipe, its seems I am on a bit of a pumpkin kick, but never the less I found a wonderful recipe for Pumpkin Soup.  This recipe was simple and oh so delicious, though I used way too much chipotle peppers, and my mouth was burning quite a bit, but the flavor from the pumpkin and spices were just delicious together.  I will definitely make again but with less chipotle pepper.  Be sure to check out I Blame my mother for the other Bobby Flay recipe participants.

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

Start off melting butter in a large stock pot

Then add your roughly chopped veggies

Saute until softened, then add in your vegetable stock and bring to a boil,

Then reduce heat and simmer for 20-30 minutes

The recipe calls for straining the stock, but I prefer all the added veggies, so I just pureed using a stick blender.

Then add in your pumpkin puree

and whisk until smooth

Next add in all your spices, salt

cinnamon

allspice

ginger

and nutmeg

Then drizzle in 2 Tablespoons of honey

and a super small amount of chipotle peppers (I made a big mistake here and used a heaping Tablespoon)

I highly suggest using much less than called for and then added more (if needed) after you taste it.

Then whisk in sour cream and black pepper

and serve with a dollop of sour cream!

Enjoy!

Print This RecipeMesa Grill Pumpkin Soup

Recipe courtesy of Bobby Flay

 

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

 

Directions

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.

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Tagged as: Cooking, food, Food Network Challenge, pumpkin, soup