3 cups pumpkin puree (not pumpkin pie filling)
3 cups low sodium vegetable stock
1 tsp grated fresh ginger
1/2 tsp allspice
1/4 tsp freshly grated nutmeg
2 tbsp agave
1 tsp chipolte in adobo sauce
3/4 cup greek yogurt (not low fat)
1/2 cup toasted pumpkin seeds, for garnish
Cilantro leaves, for garnish
Kosher salt and freshly ground pepper
1 tsp ground cinnamon
Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat. Add the spices, honey and chipotle puree, reduce the heat to medium-low for 20 minutes, stirring occasionally. Whisk in a little more stock if needed to thin out.
Remove the soup from the heat and let sit 2 minutes.
Whisk in the greek yogurt and season with salt and pepper.
Ladle the soup into bowls and drizzle each with some of the Cinnamon Crema.
Garnish with pumpkin seeds and cilantro leaves.
1/2 cup greek yogurt
1 teaspoon ground cinnamon
1/2 teaspoon agave
Salt and freshly ground black pepper
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.