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Southwestern Pumpkin Soup Recipe

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This recipe for Southwestern Pumpkin Soup, by , 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!

Contributor:  
Contributor:  
Michelle Tropper

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
teaspoon chili powder
teaspoon ground coriander
1/8 teaspoon ground nutmeg
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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