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Mesa Grill's Pumpkin Soup with Cinnamon Creme and Roasted Pumpkin Seeds

Mesa Grill Recipe

4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1/2 teaspoon allspice
2 teaspoons chipotle puree
3/4 cup crème fraiche
Roasted Pumpkin Seeds (recipe below)

Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined.  Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds. Serves 6-8.

Roasted Pumpkin Seeds:
1 cup raw pumpkin seeds


Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25 to 30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container. Makes 1 cup.