Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche

Recipe by Simply Chris
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat butter in a medium stockpot over medium heat.
  • Add the onions, garlic, carrots and celery and cook until soft.
  • Add the water and bring to a boil.
  • 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.
  • Bring to a simmer and add 1/4 Teaspoon cinnamon, spices, honey and chipotle.
  • Cook for 15 to 20 minutes.
  • Add water, if the soup is too thick.
  • Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
  • Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
  • Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
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