Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad

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
• 4 ounces pancetta
• medium dice
• 1 small shallot
• minced
• 1/4 cup sherry vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped fresh thyme
• 1/4 cup olive oil
• Salt and freshly ground pepper
• 10 ounces fresh spinach leaves
• 2 Bosc pears
• halved
• cored and thinly sliced
• 1 small red onion
• finely sliced

Instructions

1. Heat the butter in a medium stockpot over medium heat.
2. Add the onions, garlic, carrots and celery and cook until soft.
3. Add the water and bring to a boil.
4. Reduce heat and simmer for 20 to 30 minutes.
5. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth.
6. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle.
7. Cook for 15 to 20 minutes.
8. Add water, if the soup is too thick.
9. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
10. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
11. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
12. For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp.
13. Drain on paper towels.
14. Pour all but 1 tablespoon of the drippings out.
15. Add shallots and cook until soft.
16. Add vinegar, mustard and thyme; whisk to blend.
17. Add oil and whisk to blend.
18. Season with salt and pepper.
19. Keep warm.
20. Combine spinach, pears, red onion and pancetta in a large bowl.
21. Toss with enough dressing to coat.