Name: Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche
Yield: Makes 8 servings
Ingredients: 10 whole cloves; 2 whole star anise; 1 stick cinnamon; 2 whole allspice berries; 5 whole black peppercorns; 1 (1 1/2-inch) piece fresh ginger, cut into 4 pieces; 4 tablespoons (1/2 stick) unsalted butter; 1 medium onion, diced; 5 cloves garlic, thinly sliced; 2 stalks celery, diced; 1 medium leek (white and pale green parts only), thoroughly washed and diced; 3 (15-ounce) cans solid-pack pumpkin (not pie filling); 1/2 teaspoon freshly ground nutmeg; 1/2 cup mini marshmallows; 1/4 teaspoon ground cinnamon; 3/4 cup all-purpose flour; 1/2 cup packed light brown sugar; 1 teaspoon kosher salt; 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces; 1/2 cup untoasted, unsalted pepitas (pumpkin seeds), coarsely chopped; 1/2 cup heavy cream; 1 cup crème fraîche; 2 (8-inch) squares cheesecloth; kitchen string; blender; 1 large baking sheet; parchment paper

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

Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. Elliot calls this soup one of his favorites. It's a reinvention of a traditional butternut squash soup, using pumpkin pie as inspiration. The pepita streusel makes the "crust" of this soup, while the cinnamon marshmallows carry the spice. Both the soup and streusel can be made up to three days ahead.