4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth
3 cups pumpkin or butternut squash puree (not flavored pie filling)
2 teaspoons ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey (I use raw, unfiltered honey)
2 tablespoons maple syrup (make sure to use a %100 pure, organic variety)
2 teaspoons chipotle puree (puree of chipotles in adobo sauce)
3/4 cup crème fraiche*
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe follows)
1. Bring stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey, maple syrup, and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick.
2. Remove from the heat and whisk in 1/4 cup of the crème fraiche* and season with salt and pepper to taste.
3. Mix together the remaining crème fraiche* and 1 teaspoon cinnamon until combined.
4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds.
Roasted Pumpkin Seeds
Makes 1 cup
1 cup raw pumpkin seeds
2 tablespoons vegetable oil
1. Preheat the oven to 350 degrees F.
2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.
*I used regular coconut milk.
And, another note...the chipotles in adobe contain vinegar and sugar. I love the smokiness and heat that they add to this soup, so I decided to keep them in...you might try a sprinkling of cayenne and ancho chili powders, if you'd rather leave them out. I felt that the 2 teaspoons would be fine for me.
This soup is another nice idea for your holiday table, as it tastes delicious and creates a beautiful presentation. The heat from the chipotles and ginger contrast nicely with the sweetness of the pumpkin and spice, and the creaminess of the coconut milk. I really don't think that you can go wrong with a Bobby Flay recipe.