Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Soup With Cinnamon Crema and Roasted Pumpkin Seeds Recipe
    Lost? Site Map

    Pumpkin Soup With Cinnamon Crema and Roasted Pumpkin Seeds

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Ambervim's Note:

    Bobby Flay's from Mesa Grill. Iron Chef - Chocolate he did a Chocolate Pumpkin Soup....I bet it is a variation of this.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 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. 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. 3
      Roasted Pumpkin Seeds (Makes 1 cup).
    4. 4
      1 cup raw pumpkin seeds.
    5. 5
      2 tablespoons vegetable oil.
    6. 6
      Kosher salt.
    7. 7
      Preheat the oven to 325 degrees F.
    8. 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.

    Ratings & Reviews:

    • on December 23, 2011


      An amazing soup! I loved the spices, and the addition of the crema improved the flavour even more. I was not sure what exactly crema was supposed to mean, so I used very creamy Greek sheep yoghurt which is very mild and quite similar to crème fraîche. It was a perfect match!
      Thanks for sharing this different way to make pumpkin soup!
      Made for Let's P-A-R-T-Y 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Soup With Cinnamon Crema and Roasted Pumpkin Seeds

    Serving Size: 1 (194 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 102.9
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.5 g
    Cholesterol 3.6 mg
    Sodium 173.7 mg
    Total Carbohydrate 19.5 g
    Dietary Fiber 0.9 g
    Sugars 12.6 g
    Protein 3.7 g

    The following items or measurements are not included:

    chile puree


    Ideas from


    Over 475,000 Recipes Network of Sites