Southwestern Pumpkin Soup


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

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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