Southwestern Pumpkin Soup


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