Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche And Toasted Pumpkin Seeds With Spinach, Pear And Pancetta Salad Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Salt and freshly ground pepper

Garnish: 1/2 cup toasted pumpkin seeds

10 ounces fresh spinach leaves

1 small red onion, finely sliced

1 small shallot, minced

1 large onion, coarsely chopped

2 Bosc pears, halved, cored and thinly sliced

2 stocks celery, coarsely chopped

1/4 teaspoon allspice

1 teaspoon finely chopped fresh thyme

3 tablespoons unsalted butter

2 tablespoons honey

1/4 cup olive oil

1 1/2 cups pumpkin puree (not flavored pie filling)

1/4 cup sherry vinegar

1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)

1 large carrot, peeled and coarsely chopped

2 cloves garlic, coarsely chopped

1/4 teaspoon freshly grated nutmeg

3/4 cup creme fraiche or sour cream

2 teaspoons chipotle puree

1/4 teaspoon ground ginger

4 ounces pancetta, medium dice

7 cups vegetable stock, or water

1 teaspoon Dijon mustard

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