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!
Mesa 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.