PUMPKIN SOUP CRANBERRY-MAPLE CRÈME FRAÎCHE, TOASTED PUMPKIN SEEDS, CHIVES

PUMPKIN SOUP CRANBERRY-MAPLE CRÈME FRAÎCHE, TOASTED PUMPKIN SEEDS, CHIVES ~ Bobby Flay
All of the best flavors of an American Thanksgiving are featured in this fall soup. The benefit of using vegetable stock is twofold: most important to me is taste—vegetable stock, as
opposed to rich chicken stock, melds seamlessly with the pumpkin, thinning its body without competing with the flavor. It also means that this soup is a perfect option for vegetarian
guests. Trust me; everyone at the table with be happy with this tasty offering.

Serves 8
(15-ounce) cans pumpkin puree, not flavored pie filling (about 3½ cups)
to 4½ cups vegetable stock or chicken stock, homemade or store-bought, as needed
teaspoon ground cinnamon
½ teaspoon ground Mexican cinnamon (canela) or additional ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
tablespoons honey
tablespoon pure maple syrup
¼ cup crème fraîche or sour cream
Kosher salt and freshly ground black pepper
Cranberry-Maple Crème Fraîche
⅓ cup pumpkin seeds, toasted
¼ cup finely chopped fresh chives

1. Put the pumpkin puree in a large saucepan, whisk in 3 cups of the stock, and bring to a simmer over medium heat. Add the cinnamon, Mexican
cinnamon, allspice, cloves, honey, and maple syrup. Simmer for 15 to 20 minutes.
2. Whisk in up to 1½ cups more stock if the soup is too thick. Remove from the heat and whisk in the crème fraîche. Season with salt and pepper to taste.
3. Ladle the soup into bowls and top each with a large dollop of the cranberry-maple crème fraîche and some of the pumpkin seeds and chives.