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Southwestern Pumpkin Soup Recipe

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This recipe for Southwestern Pumpkin Soup is from Holiday Family Favorites 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:  
Ingredients

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
1/8 teaspoon ground nutmeg
¾ cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
Directions:
Directions:
Directions

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 & 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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