Southwestern Pumpkin Soup
Surprisingly easy to make, this creamy pumpkin soup is flavored with cumin and chili powder, and served with a garnish of cheddar cheese and fresh cilantro.
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 (15-ounce) can pure pumpkin
3 tablespoons dark brown sugar, packed
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
Shredded sharp cheddar cheese for garnish
Chopped fresh cilantro for garnish
- Bring chicken stock and whipping cream to boil in heavy medium pot.
- Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
- Season to taste with salt and pepper. Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
Makes 4 servings.
Tip: Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.