Southwestern Pumpkin Soup


  • 1 cup whipping cream
  • 3 cups chicken stock or canned low-salt chicken broth
  • ¾ cup grated sharp cheddar cheese
  • 1/8 teaspoon ground nutmeg
  • ½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3 tablespoons dark brown sugar
  • + 3 more ingredients
    • 1 15-ounce can pure pumpkin
    • ½ teaspoon chili powder
    • fresh cilantro

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 and pepper. (Soup can b...

View full recipe at Epicurious


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