Creamy Pumpkin Soup with Cinnamon Crèma and Roasted Pumpkin Seeds
Protein-packed Greek yogurt makes a great post-workout snack, but it’s also a super versatile cooking ingredient. Even pro chefs like Food Network’s Bobby Flay are working the creamy stuff into their dishes. In fact, Flay is such a fan that he recently teamed up with Fage Total to create Plain Kitchen, a site where you can browse appetizers, entrées, snacks, and desserts featuring Greek yogurt and learn how to prepare them by watching step-by-step cooking demos.
Flay likes to substitute decadent-tasting ingredient for higher-fat options like crème fraiche, heavy cream, or sour cream. “I like [Greek yogurt’s] richness and creaminess, and the little bit of tang gives dishes a complex flavor,” he says. You can also use it to reduce the guilt factor of your favorite sweet treats. “Instead of using butter or oil to keep cakes and cupcakes moist, Fage works well,” Flay says.
One of Flay’s favorite Greek yogurt recipes is the Creamy Pumpkin Soup, which we’ve shared below. If you give it a try, “don’t be afraid to use a good amount of cinnamon, nutmeg, and ginger,” Flay says.
Pro tip: When you whisk Greek yogurt into something piping hot like this soup, take the pot off the burner before you stir to prevent curdling, he says.
What you’ll need for the cinnamon crèma:
½ cup non-fat Greek-style yogurt, like Fage Total 0%
1 teaspoon ground cinnamon
½ teaspoon honey
Salt and freshly ground black pepper
How to make it:
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.