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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		chopped	-	-	-	-
carrot	1		peeled chopped	29.52	6.8976	0.6696	0.1728
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
water	7	cups		0.0	0.0	0.0	0.0
pumpkin puree	1 1/2	1/2		-	-	-	-
cinnamon	1/4	teaspoon	ground	-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
honey	2	tablespoons		-	-	-	-
chipotle chile	2	teaspoons	pureed	-	-	-	-
creme fraiche	3/4	cup	sour	-	-	-	-
salt black pepper			ground	-	-	-	-
pumpkin seed	1/2	cup	toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.