Creamy Pumpkin Soup with Cinnamon-FAGE Total Crèma created by Bobby Flay

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Servings: 6 - 8
FAGE Used: Any FAGE Total

Ingredients:

  • 3 cup pumpkin puree (not flavored pie filling)
  • 3 cup homemade vegetable or chicken stock, or low sodium canned vegetable or chicken broth
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoon honey
  • 1-2 tablespoon chipotle puree (depending on how spicy you like it)
  • 3/4 cup FAGE Total 2%
  • 1/2 cup toasted pumpkin seeds, for garnish
  • Cilantro leaves, for garnish
  • Kosher salt and freshly ground pepper
  • 1 teaspoon ground cinnamon

Preparation Directions:

  1. 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.
  2. Remove the soup from the heat and let sit 2 minutes.
  3. Whisk in the FAGE Total (off the heat) and season with salt and pepper.
  4. Ladle the soup into bowls and drizzle each with some of the Cinnamon-FAGE Total Crèma.
  5. Garnish with pumpkin seeds and cilantro leaves.

Additional Notes

Cinnamon-FAGE Total Crèma
1/2 cup FAGE Total 0%
1 teaspoon ground cinnamon
1/2 teaspoon honey
Water
Salt and freshly ground black pepper

Whisk together the FAGE Total, 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.

Now serving your FAGE Total Plain Kitchen winners! Check out the winning recipes on the official Fall 2012 FAGE Total Plain Kitchen menu or learn how to cook FAGE Total-inspired dishes from master chef Bobby Flay, and make every meal a little more extraordinary.