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
Preparation
Step 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.
Makes 4 servings.