Pumpkin Soup with Cinnamon Crema and Toasted Pepitas

Serves: 6-8
3 to 4 cups chicken stock or low-sodium chicken broth (or vegetable broth)
3 cups pumpkin puree (not flavored pie filling)
2 teaspoons ground Mexican cinnamon, plus extra for garnish
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons pure maple syrup
2 teaspoons chipotle chile puree (recipe follows)
¾ cup crema, crème fraiche, or sour cream
Kosher salt and freshly ground black pepper

Garnish: Toasted pepitas

Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, the ginger, allspice, nutmeg, honey, maple syrup, and chipotle puree. Reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes. Add more stock if the soup is too thick.

Remove from the heat and whisk in ¼ cup of the crema and season with salt and pepper to taste.

Mix together the remaining ½ cup crema and 1 teaspoon cinnamon until combined.

Ladle the soup into bowls. Drizzle with the cinnamon crema and sprinkle with the toasted pepitas and a little cinnamon.


For Chipotle Chile Puree:

Empty the contents of a can of chipotles in adobo sauce into a food processor and process until smooth.


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