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Southwestern Pumpkin Soup Recipe

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This recipe for Southwestern Pumpkin Soup is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. canned low-salt chicken broth
1 c. whipping cream
1-15 oz. can pumpkin
3 T. (packed) dark brown sugar
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground coriander
1/8 tsp. ground nutmeg
3/4 c. grated sharp or extra sharp white Cheddar cheese
Chopped fresh cilantro (optional)
Directions:
Directions:
Bring chicken broth 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 a day ahead and I think it tastes better when made ahead so the flavors can blend!) Cool. Cover and refrigerate. Re-heat over medium-low heat, whisking occasionally. Ladle soup into bowls. Garnish each with cheddar cheese and cilantro. Serves 4.

Adapted from Dining in Style Returns by Ann Lund.
Personal Notes:
Personal Notes:
This is the perfect fall soup and one we make every year!! It is fantastic and don't leave out the sharp Cheddar cheese!!!

 

 

 

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