Savory Pumpkin Pie Soup With Cinnamon Marshmallows, Pepita Streusel, And Whipped Crème Fraîche

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10 whole cloves

2 whole star anise

1 stick cinnamon

2 whole allspice berries

5 whole black peppercorns

1 (1 1/2-inch) piece fresh ginger, cut into 4 pieces

4 tablespoons (1/2 stick) unsalted butter

1 medium onion, diced

5 cloves garlic, thinly sliced

2 stalks celery, diced

1 medium leek (white and pale green parts only), thoroughly washed and diced

3 (15-ounce) cans solid-pack pumpkin (not pie filling)

1/2 teaspoon freshly ground nutmeg

1/2 cup mini marshmallows

1/4 teaspoon ground cinnamon

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

1 teaspoon kosher salt

8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces

1/2 cup untoasted, unsalted pepitas (pumpkin seeds), coarsely chopped

1/2 cup heavy cream

1 cup crème fraîche

Special equipment: 2 (8-inch) squares cheesecloth; kitchen string; blender; 1 large baking sheet; parchment paper

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