Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche
Warm up with a bowl of Mesa Grill's Pumpkin Soup with Mexican Cinnamon Crème Fraîche, a rich and flavorful dish that's perfect for cozy evenings or festive gatherings. This velvety pumpkin soup is infused with aromatic spices like cumin, coriander, and a touch of cayenne for a subtle kick, while brown sugar balances the flavors with a hint of sweetness. What truly elevates this recipe is the luxurious Mexican cinnamon crème fraîche, a silky topping that adds a unique, spiced creaminess to every bite. Garnished with toasted pumpkin seeds for a delightful crunch, this soup is as visually stunning as it is delicious. Ready in just 50 minutes, this recipe is ideal for entertaining or simply indulging in a comforting, gourmet experience at home.
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Ingredients
- 4 cups Pumpkin puree
- 4 cups Chicken stock
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Brown sugar
- 0.5 cup Heavy cream
- 1 teaspoon Mexican cinnamon (canela), ground
- 0.5 cup Crème fraîche
- 0 to taste Salt
- 0 to taste Black pepper
- 0.25 cup Pumpkin seeds (for garnish)
Directions
Step 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Step 2
Add the minced garlic and cook for another minute, being careful not to let it burn.
Step 3
Stir in the ground cumin, ground coriander, and cayenne pepper. Cook for 1 minute to toast the spices, releasing their aroma.
Step 4
Add the pumpkin puree, chicken stock, and brown sugar to the pot. Stir well to combine all ingredients.
Step 5
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
Step 6
Using an immersion blender (or a regular blender in batches), puree the soup until smooth and creamy.
Step 7
Return the soup to the pot if using a regular blender, and stir in the heavy cream. Season with salt and black pepper to taste.
Step 8
In a small bowl, mix the crème fraîche with the ground Mexican cinnamon until fully combined.
Step 9
To serve, ladle the soup into bowls and top each with a dollop of the Mexican cinnamon crème fraîche. Garnish with toasted pumpkin seeds for added texture and flavor.
Nutrition Facts
| Serving size | (2848.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2329.8 |
| Total Fat 174.0g | 0% |
| Saturated Fat 70.5g | 0% |
| Polyunsaturated Fat 10.2g | |
| Cholesterol 355.5mg | 0% |
| Sodium 3094.8mg | 0% |
| Total Carbohydrate 126.7g | 0% |
| Dietary Fiber 34.0g | 0% |
| Total Sugars 61.6g | |
| Protein 74.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 585.8mg | 0% |
| Iron 25.3mg | 0% |
| Potassium 2661.7mg | 0% |
Source of Calories