Southwestern Pumpkin Soup

Southwestern Pumpkin Soup
Recipe type: Soup
Serves: 4 (as a first course)
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!
  • 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
  • ½ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ⅛ teaspoon ground nutmeg
  • ¾ cup (packed) grated sharp cheddar cheese
  • Chopped fresh cilantro
  1. 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.