Genuine Bobby Flay Pumpkin Soup

This Bobby Flay pumpkin soup is rich in flavor and simple to make. The allspice, honey, cinnamon, maple syrup and more add the unmistakable Bobby Flay pumpkin soup flavor and the cinnamon cream with roasted pumpkin seeds is a delicious garnish. This is an easy pumpkin soup recipe to double up, if you want to feed more people. It also keeps well for a couple of days in the refrigerator if you want to make extra.

This soup makes a delicious lunch, with a whole wheat bun on the side, or a wonderful appetizer or supper on a chilly evening. Adults and kids alike love this recipe but if you are making it for younger kids, you might want to leave out the chili or only add a tiny bit.

The maple syrup and honey add sweetness and they are a nice contrast to the more savor flavors of the bouillon, allspice, and chili puree. This is a hearty and well balanced pumpkin soup, which has an elegant gourmet look and taste.

Bobby Flay Pumpkin Soup with Cinnamon Cream

Ingredients:

• 3 cups pumpkin puree
• 4 cups chicken bouillon
• 2 tablespoons honey
• ¼ teaspoon freshly grated nutmeg
• ½ teaspoon allspice
• 2 teaspoons ground Mexican cinnamon
• ¾ cup sour cream or crème fraiche
• 2 teaspoons chipotle chili puree
• 2 tablespoons maple syrup
• 1 teaspoon ground ginger
• Roasted pumpkin seeds
• Salt and freshly ground black pepper, to taste

Preparation:

1. Bring 3 cups of the bouillon to a boil, then whisk in 1 teaspoon of the cinnamon, the pumpkin puree, the ginger, nutmeg, allspice, maple syrup, honey and chipotle puree.
2. Turn the heat down and simmer the soup for about 15 minutes, stirring every 5 minutes.
3. Add more bouillon if the soup is too thick.
4. Remove the pumpkin soup from the heat and whisk in ¼ cup of the cream. Season to taste.
5. Combine the remaining cream and cinnamon, ladle the soup into 4 serving bowls, and drizzle the cinnamon cream over the top.
6. Sprinkle the roasted pumpkin seeds over the soup and serve.

(Serves 4)