1. If you’re using a squash or pumpkin, preheat oven to 425 and line a baking sheet with parchment or heavy foil. Cut squash in quarters, remove seeds, and brush with olive oil. Roast for a half hour or so, until flesh is soft when poked with a fork. Set aside until the pieces are cool enough to scoop out the flesh.
2. Bring 3 cups stock to a boil and whisk in pumpkin/ squash pieces OR puree, 1 tsp of the cinnamon, ginger, allspice, nutmeg, honey, maple syrup, and chipotle flakes. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes. Add more stock if soup is too thick.
3. Optional: remove from heat and whisk in 1/4 cup of the sour cream/creme fraiche.Mix together the remaining 1/2 cup creme and 1 tsp cinnamon to be used as a garnish.
4. Ladle the soup into bowls, (drizzle with the cinnamon creme if you’re going that route) and sprinkle with the roasted pumpkin seeds and a little cinnamon.
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