Southwestern Pumpkin Soup


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

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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