½ cup non-fat Greek-style yogurt, like Fage Total 0%
1 teaspoon ground cinnamon
½ teaspoon honey
Salt and freshly ground black pepper
Whisk together the Greek yogurt, 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.
For the soup:
3 cups pumpkin puree (not flavored pie filling)
3 cups homemade vegetable stock or low-sodium canned vegetable broth
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
1-2 tablespoons chipotle puree (depending on your spice preference)
¾ cup 2% Greek-style yogurt, like Fage Total 2%
Kosher salt and freshly ground pepper
Cinnamon Crema (recipe above)
½ cup toasted pumpkin seeds, for garnish
Cilantro leaves, for garnish
How to make it:
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. Whisk in the yogurt (off the heat) and season with salt and pepper. Ladle the soup into bowls and drizzle each with some of the cinnamon crema. Garnish with pumpkin seeds and cilantro leaves.
Makes 6 to 8 servings.