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

Directions

1. 1
   Heat the butter in a medium stockpot over medium heat.
2. 2
   Saute pancetta in skillet over medium heat until crisp.
3. 3
   Add the onions, garlic, carrots and celery and cook until soft.
4. 4
   Drain on paper towels.
5. 5
   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.
6. 6
   Pour all but 1 tablespoon of the drippings out.
7. 7
   Add water, if the soup is too thick.
8. 8
   Add shallots and cook until soft.
9. 9
   Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
10. 10
    Add vinegar, mustard and thyme; whisk to blend.
11. 11
    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.
12. 12
    Add oil and whisk to blend. Season with salt and pepper. Keep warm.
13. 13
    Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.