Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter

  2. 1 large onion, coarsely chopped

  3. 2 cloves garlic , coarsely chopped

  4. 1 large carrot , peeled and coarsely chopped

  5. 2 stocks celery, coarsely chopped

  6. 7 cups vegetable stock, or water

  7. 1 1/2 cups pumpkin puree (not flavored pie filling)

  8. 1/4 teaspoon ground Mexican cinnamon, plus

  9. 1 teaspoon (canella)

  10. 1/4 teaspoon allspice

  11. 1/4 teaspoon ground ginger

  12. 1/4 teaspoon freshly grated nutmeg

  13. 2 tablespoons honey

  14. 2 teaspoons chipotle puree

  15. 3/4 cup creme fraiche or sour cream Salt and freshly ground pepper Garnish:

  16. 1/2 cup toasted pumpkin seeds

  17. 4 ounces pancetta, medium dice

  18. 1 small shallot , minced

  19. 1/4 cup sherry vinegar

  20. 1 teaspoon Dijon mustard

  21. 1 teaspoon finely chopped fresh thyme

  22. 1/4 cup olive oil Salt and freshly ground pepper

  23. 10 ounces fresh spinach leaves

  24. 2 Bosc pears, halved, cored and thinly sliced

  25. 1 small red onion, finely sliced

Instructions Jump to Ingredients ↑

  1. 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.


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