Southwestern Pumpkin Soup
"A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 709.77 ml low sodium chicken broth
- 236.59 ml whipping cream
- 425.24 g can pumpkin puree
- 36.97 ml dark brown sugar
- 4.92 ml ground cumin
- 2.46 ml chili powder
- 2.46 ml ground coriander
- 0.61 ml ground nutmeg
- 177.44 ml packed grated sharp cheddar cheese
- 59.14 ml chopped fresh cilantro
directions
- Bring broth 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 with salt and pepper.
- Garnish servings with cheese and cilantro.
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Reviews
-
I have been using this recipe since it was published in Bon Appetit. It is quick and easy to make, and absolutely delectable. Even better the day after!
RECIPE SUBMITTED BY
rochsann
Littleton, Colorado
I love how cooking brings people together, whether it's sharing recipes or sharing a special meal. My sister and I love to talk recipes, and she is great at researching any recipe questions and hunting down recipes. My whole family enjoys cooking, so holidays are particularly fun when we're all cooking together. I teach social studies, and I incorporate historical recipes and foods into my lessons about culture. Cooking connects the past and present. I've realized how relaxing cooking is to me, so despite being very busy with teaching, I make time to cook.
