Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche

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I'm in love with bobby flay right now. we went to mesa grill in vegas a few weeks ago and omg! everything was spectacular. i haven't tried this soup yet but i will as soon as the weather gets a little cooler here. i'm posting here so i don't lose the recipe.

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Steps

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Heat butter in a medium stockpot over medium heat.

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Add the onions , garlic , carrots and celery and cook until soft.

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Add the water and bring to a boil.

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Reduce heat and simmer for 20 to 30 minutes.

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Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth.

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Bring to a simmer and add 1 / 4 teaspoon cinnamon , spices , honey and chipotle.

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Cook for 15 to 20 minutes.

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Add water , if the soup is too thick.

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Remove from the heat and whisk in 1 / 4 cup of the creme fraiche and season with salt and pepper to taste.

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Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.

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Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

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Ingredients

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unsalted butter, onion, garlic cloves, carrot, celery, vegetable stock, pumpkin puree, cinnamon, allspice, ground ginger, nutmeg, honey, pureed chipotle chiles, creme fraiche, salt & freshly ground black pepper, pumpkin seeds