Creamy Pumpkin Soup with Cinnamon Crèma and Roasted Pumpkin Seeds
INGREDIENTS
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What you’ll need for the cinnamon crèma:
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½ cup non-fat Greek-style yogurt, like Fage Total 0%
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1 teaspoon ground cinnamon
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½ teaspoon honey
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Water
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Salt and freshly ground black pepper
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How to make it:
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Whisk together the Greek yogurt, 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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For the soup:
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3 cups pumpkin puree (not flavored pie filling)
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3 cups homemade vegetable stock or low-sodium canned vegetable broth
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1 teaspoon ground Mexican cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon allspice
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1/4 teaspoon freshly grated nutmeg
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2 tablespoons honey
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1-2 tablespoons chipotle puree (depending on your spice preference)
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¾ cup 2% Greek-style yogurt, like Fage Total 2%
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Kosher salt and freshly ground pepper
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Cinnamon Crema (recipe above)
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½ cup toasted pumpkin seeds, for garnish
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Cilantro leaves, for garnish
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