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. ---------------------------------------------------------------------------
Nutrition
Ingredients
