Mesa Grill'S Pumpkin Soup With Mexican Cinnamon Creme Fraiche - cooking recipe

Ingredients

Soup
3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stalks celery, coarsely chopped
7 cups vegetable stock or 7 cups water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground mexican cinnamon, plus
1 teaspoon ground mexican cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons pureed chipotle chiles
3/4 cup creme fraiche or 3/4 cup sour cream
salt & freshly ground black pepper
Garnish
1/2 cup toasted pumpkin seeds

Preparation

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.