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
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.
Huh…sounds like a really good seasonal dish:-)
This looks so yummy and thanks for the detailed instructions – I need that! I love anything pumpkin, I just made Rachel Ray’s pumpkin pasta (recipe is in my blog) so now I have to try this recipe.
Sounds so good with the chipotle! And I know this post is about the soup, but I have to say I love those bowls you served it in!
I still think the idea of pumpkin soup is weird. I’m kind of struggling with that one. But, it looks like it was yummy.
Ooooh yum!!! I’ve never made pumpkin soup but have been wanting to. I am just going to have to now 🙂
mmm!!! i want to try that!!!
It looks so good! Definitely gonna try this one. I also love the bowls!
yay – it’s finally pumpkin time! (aka the time of the year when it’s okay to make tons of foods all including pumpkin.) This soup looks fabulous!
That looks SOOOO good!!! I’m not wild about pumpkin but I would imagine I could use butternut squash???
Yum – I’ve been looking for a pumpkin soup recipe & this looks perfect!
It seems a lot of us didn’t want to use grill recipes *L* The soup looks fantastic, even if it was a tad bit hot (I’m a spice wimp too!).
Oh wow! That soup looks amazing. I’m not sure how I missed that in my search through his recipes. I’m drooling!
food style of living
Awesome! I bet that would be really tasty with sweet potato too!!
This sounds SO good! I really really want to try it. I’m afraid my picky husband would run the other direction at the mere thought of it though. After all, I just got him to try pumpkin PIE last year! *Sigh* Maybe I’ll just make it for myself 😉
That looks wonderful! Love all your pics. I think Bobby Flay uses way to many peppers in everything:) Good job.
This looks great! I get on a pumpkin and fresh cranberry kick in the fall. I haven’t seen cranberries yet though. Can’t wait to tryt his soup. I have an opened cann of chipotles that I need to use 🙂 Thanks for participating! There’s a bunch of good stuff to choose from for next week.
I thought of you when I saw this recipe! Slow Cooker Pumpkin Apple Dessert!
http://www.bettycrocker.com/recipes.aspx/slow-cooker-pumpkin-apple-dessert?WT.dcsvid=MjA5Njc5Mjg0MAS2&rvrin=5496EE66-0A83-DC11-920E-00110A5B41E6&WT.mc_id=Newsletter_BettyCrocker_10_08_2009
i love your bowls, where did you get them???
Very impressive post!!! You’re so amazing! That sounds like a lot of work but I believe you had a lot of fun! Your pumpkin soup looks so delicious and it sounds simple to make. I’ll definitely give it a try very soon. Oh, and I really LOVE your bowls and pumpkin decoration in the background = lovely!!!
Thank you again for sharing such an inspiring post. Can I please link this one to my pumpkin collection too? 🙂