Pumpkin Soup

• 2 (15-ounce) cans pumpkin puree, not flavored pie filling (about 3 1/2 cups)
• 3 to 4 1/2 cups vegetable stock or chicken stock, homemade (page 241 or 240) or store-bought, as needed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground Mexican cinnamon (canela) or additional ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 3 tablespoons honey
• 1 tablespoon pure maple syrup
• 1/4 cup creme fraiche or sour cream
• Kosher salt and freshly ground black pepper
• Cranberry-Maple Creme Fraiche (recipe follows)
• 1/3 cup pumpkin seeds, toasted (see page 250)
• 1/4 cup finely chopped fresh chives
• 2 cups cranberry juice
• 2 tablespoons pure maple syrup
• 1/4 teaspoon maple extract
• 1 cup creme fraiche or sour cream
• Kosher salt
• (makes about 1 1/4 cups)

1. Put the pumpkin puree in a large saucepan, whisk in 3 cups of the stock, and bring to a simmer over medium heat.
2. Add the cinnamon, Mexican cinnamon, allspice, cloves, honey, and maple syrup.
3. Simmer for 15 to 20 minutes.
4. Whisk in up to 1 1/2 cups more stock if the soup is too thick.
5. Remove from the heat and whisk in the creme fraiche.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and top each with a large dollop of the cranberry-maple creme fraiche and some of the pumpkin seeds and chives.
8. Bring the cranberry juice to a boil in a small saucepan over high heat.
9. Cook, stirring occasionally, until thickened and reduced to 1/4 cup, about 10 minutes.
10. Remove from the heat, stir in the maple syrup and maple extract, and let cool to room temperature.
11. Put the creme fraiche into a small bowl, add the cranberry mixture, and stir to combine.
12. Season with salt.
13. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.

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Taken from www.epicurious.com/recipes/food/views/pumpkin-soup-382730 (may not work)