Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche

Name: Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 5 whole black peppercorns; 2 stalks celery, diced; 1 stick cinnamon; 237 milliliters crème fraîche; 177 milliliters all-purpose flour; 2 inches fresh ginger, cut into 4 pieces; 5 cloves garlic, thinly sliced; 0 teaspoons ground cinnamon; 118 milliliters heavy cream; 1 teaspoon kosher salt; 1 medium leek (white and pale green parts only), thoroughly washed and diced; 118 milliliters packed light brown sugar; 118 milliliters mini marshmallows; 1 teaspoons freshly ground nutmeg; 1 medium onion, diced; 1 kilograms solid-pack pumpkin (not pie filling); 4 Tbsps (1/2 stick) unsalted butter; 8 Tbsps (1 stick) cold unsalted butter, cut into 1/2-inch pieces; 2 whole allspice berries; 2 whole star anise; 118 milliliters untoasted, unsalted pepitas (pumpkin seeds), coarsely chopped

Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche might be just the soup you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 442 calories, 5g of protein, and 29g of fat each. It is perfect for Thanksgiving. Head to the store and pick up solid-pack pumpkin, celery, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.

Ingredients you will need

Allspice Berries

Cinnamon Stick

Fresh Ginger

Peppercorns

Star Anise

Clove

Wrap

Equipment you will use

Kitchen Twine

Cheesecloth

In a large heavy pot over moderate heat, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the onions, garlic, celery, and leeks and saut until translucent, 5 to 6 minutes.

Ingredients you will need

Celery

Garlic

Onion

Leek

Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.

Ingredients you will need

Vegetable

Pumpkin

Water

Remove and discard the spice package. Working in small batches, ladle the soup into a blender and pure until smooth.

Ingredients you will need

Soup

Equipment you will use

Blender

Ladle

Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.

Ingredients you will need

Salt And Pepper

Nutmeg

Soup

Equipment you will use

Pot

In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.

Ingredients you will need

Marshmallows

Cinnamon

Equipment you will use

Ziploc Bags

Bowl

Arrange a rack in the middle of the oven and preheat to 350F. Line a large baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a large bowl, whisk together the flour, brown sugar, and salt.

Ingredients you will need

Brown Sugar

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal.

Ingredients you will need

Cornmeal

Butter

Dry Seasoning Rub

Add the pepitas and toss to combine.

Ingredients you will need

Pumpkin Seeds

Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Oven

Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.

In a medium bowl, combine the heavy cream and crme frache.

Ingredients you will need

Heavy Cream

Equipment you will use

Bowl

Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crme frache can be made in advance and refrigerated, in an airtight container, up to 2 hours.

Ingredients you will need

Salt And Pepper

Equipment you will use

Whisk

Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crme frache.

Ingredients you will need

Marshmallows

Soup

Equipment you will use

Bowl

Ladle