Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche

Ingredients

• 8 tablespoons unsalted butter
• ½ teaspoon freshly ground nutmeg
• ¾ cup all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoon kosher salt
• ½ cup untoasted, unsalted pepitas (pumpkin seeds)
• ½ cup heavy cream
• + 16 more ingredients
• • 1 cup crème frache
  • 1 stick cinnamon
  • 2 whole allspice berries
  • 5 whole black peppercorns
  • 1 1 1/2-inch piece fresh ginger
  • 4 tablespoons unsalted butter
  • 1 medium onion
  • 5 cloves garlic
  • 2 stalks celery
  • 1 medium leek
  • 3 15-ounce cans solid-pack pumpkin (not pie filling)
  • ¼ teaspoon ground cinnamon
  • 2 (8-inch) squares cheesecloth; kitchen string; blender; 1 large baking sheet; parchment paper
  • 10 whole cloves
  • 2 whole star anise
  • ½ cup mini marshmallows

Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string. In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pump...

View full recipe at Epicurious