Mesa Grill'S Pumpkin Soup With Mexican Cinnamon Creme Fraiche

• 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

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

unsalted butter, onion, garlic, carrot, stalks celery, vegetable stock, pumpkin puree, ground mexican cinnamon, ground mexican cinnamon, allspice, ground ginger, nutmeg, honey, chiles, creme fraiche, salt, pumpkin seeds

Taken from www.food.com/recipe/mesa-grills-pumpkin-soup-with-mexican-cinnamon-creme-fraiche-141271 (may not work)