Pumpkin Soup With Cinnamon Crema And Roasted Pumpki

Name: Pumpkin Soup With Cinnamon Crema And Roasted Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 cups enriched chicken stock; 3 cups pumpkin puree (not flavored pie filling); 2 teaspoons ground mexican cinnamon, plus extra for garnish; 1 teaspoon ground ginger; 1 teaspoon ground allspice; 1 teaspoon freshly grated nutmeg; 2 tablespoons honey; 2 tablespoons pure maple syrup; 2 teaspoons chipotle chile puree; 1 cup crema (Creme Fraiche or Sour Cream can be substituted); kosher salt; black pepper, freshly ground; roasted pumpkin seeds

Servings: persons

3 -4 cups enriched chicken stock
3 cups pumpkin puree (not flavored pie filling)
2 teaspoons ground mexican cinnamon, plus extra for garnish
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons pure maple syrup
2 teaspoons chipotle chile puree
1 cup crema (Creme Fraiche or Sour Cream can be substituted)
kosher salt
black pepper, freshly ground
roasted pumpkin seeds

1
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.
2
Remove from the heat and whisk in cup of the crema and season with salt and pepper to taste. Mix together the remaining cup crema and 1 teaspoon cinnamon until combined. Ladle the soup into bowls. Drizzle with the cinnamon crema and sprinkle with the roasted pumpkin seeds and a little cinnamon.
3
Roasted Pumpkin Seeds (Makes 1 cup).
4
1 cup raw pumpkin seeds.
5
2 tablespoons vegetable oil.
6
Kosher salt.
7
Preheat the oven to 325 degrees F.
8
Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheet and bake, tossing occasionally, for 15 to 20 minutes, until they are lightly golden brown and crisp. Let cool. These can be made up to 2 days in advance and stored in an airtight container.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 -4 cups enriched chicken stock, 3 cups pumpkin puree (not flavored pie filling), 2 teaspoons ground mexican cinnamon, plus extra for garnish, 1 teaspoon ground ginger, and more.

Yes, Pumpkin Soup With Cinnamon Crema And Roasted Pumpkin Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Soup With Cinnamon Crema And Roasted Pumpkin Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions