Creamy Pumpkin Soup with Cinnamon-FAGE Total Crèma


3 cup pumpkin puree (not flavored pie filling)

3 cup homemade vegetable or chicken stock, or low sodium canned vegetable or chicken broth

1 teaspoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon freshly grated nutmeg

2 tablespoon honey

1-2 tablespoon chipotle puree (depending on how spicy you like it)

3/4 cup FAGE Total 2%

1/2 cup toasted pumpkin seeds, for garnish

Cilantro leaves, for garnish

Kosher salt and freshly ground pepper

1 teaspoon ground cinnamon

Cinnamon-FAGE Total Crèma:

1/2 cup FAGE Total 0%

1 teaspoon ground cinnamon

1/2 teaspoon honey


Salt and freshly ground black pepper

  1. Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat. Add the spices, honey and chipotle puree, reduce the heat to medium-low for 20 minutes, stirring occasionally. Whisk in a little more stock if needed to thin out.
  2. Remove the soup from the heat and let sit 2 minutes.
  3. Whisk in the FAGE Total (off the heat) and season with salt and pepper.
  4. Ladle the soup into bowls and drizzle each with some of the Cinnamon-FAGE Total Crèma.
  5. Garnish with pumpkin seeds and cilantro leaves.
  6. Cinnamon-FAGE Total Crèma: Whisk together the FAGE Total, cinnamon, honey and splash of water and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to meld.
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