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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Southwest Pumpkin Soup Recipe

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This recipe for Southwest Pumpkin Soup is from Grandma's Recipes and Reflections, 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 cups chicken broth
1 cup 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
Salt and pepper
3/4 cup [packed] grated sharp cheddar cheese
Fresh cilantro, chopped
Directions:
Directions:
Bring chicken broth and whipping cream to a boil in a heavy 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 into soup bowls and garnish with cheddar cheese and cilantro.
Number Of Servings:
Number Of Servings:
4 to 6 servings
Personal Notes:
Personal Notes:
From Watermark Restaurant in Cleveland, OH

 

 

 

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