Southwestern Pumpkin Soup

Surprisingly easy to make, this creamy pumpkin soup is flavored with cumin and chili powder, and served with a garnish of cheddar cheese and fresh cilantro.

Recipe Ingredients:

3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 (15-ounce) can pure pumpkin
3 tablespoons dark brown sugar, packed
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
Shredded sharp cheddar cheese for garnish
Chopped fresh cilantro for garnish

Cooking Directions:

1. Bring chicken stock and whipping cream to boil in heavy medium pot.
2. 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.
3. Season to taste with salt and pepper. Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

Makes 4 servings.

Tip: Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.