A Fall Favorite: Southwestern Pumpkin Soup

There's this soup I have been making for years that I would love to share with you. I've made it mostly for myself (I can be selfish with my food at times), but I also made it for my daughter's second birthday party last year and there wasn't a drop left.

I have an addiction to soup - mostly the pureed kind - and this one is at the top of my list. It's a twist on the traditionally-spiced pumpkin soup. I found it while paging through Bon Appetit all the way back in 2000 and lucky for you, the recipe is below or online at Epicurious.com.

It's Southwestern Pumpkin Soup: slightly sweetened with brown sugar and spiced with chili powder and cumin. The added touch of cilantro and sharp cheddar sprinkled on the top makes it quite special. It does call for canned pumpkin, but if you have a pumpkin from the Farmers Market all the better!

Southwestern Pumpkin Soup
Serves 4 (first course)

• 3 cups chicken stock or canned low-salt chicken broth
• 1 cup whipping cream

• 1 15-ounce can pure pumpkin
• 3 tablespoons (packed) dark brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground nutmeg
• 3/4 cup (packed) grated sharp cheddar cheese
• Chopped fresh cilantro

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. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.