Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche

Ingredients

Soup

• 3 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 large carrot, peeled and coarsely chopped
• 2 stalks 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 ground mexican cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons honey
• 2 teaspoons pureed chipotle chiles
• 3/4 cup creme fraiche or sour cream
• salt & freshly ground black pepper

Garnish

• 1/2 cup toasted pumpkin seeds

Directions

1. 1

   Heat butter in a medium stockpot over medium heat.

2. 2

   Add the onions, garlic, carrots and celery and cook until soft.

3. 3

   Add the water and bring to a boil.

4. 4

   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.

5. 5

   Bring to a simmer and add 1/4 Teaspoon cinnamon, spices, honey and chipotle.

6. 6

   Cook for 15 to 20 minutes.

7. 7

   Add water, if the soup is too thick.

8. 8

   Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.

9. 9

   Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.

10. 10

    Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.