Southwestern Pumpkin Soup


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

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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