Ingredients
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
Water
Salt and freshly ground black pepper
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Steps
- 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.
- Remove the soup from the heat and let sit 2 minutes.
- Whisk in the FAGE Total (off the heat) and season with salt and pepper.
- Ladle the soup into bowls and drizzle each with some of the Cinnamon-FAGE Total Crèma.
- Garnish with pumpkin seeds and cilantro leaves.
- 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.
