Pumpkin Soup With Cinnamon Crema And Roasted Pumpkin Seeds Recipes

Steps:

• 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.
• For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

Steps:

• Preheat the oven to 400 degrees F.
• Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
• Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
• Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
• To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.

Steps:

• Heat oven to 325°F.
• In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer.
• Bake about 20 minutes, stirring once or twice, until seeds begin to brown. Cool.

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Steps:

• 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.