Southwestern Pumpkin Soup
- Reviews 1
Ready In: 25 mins
Serves: 4
Ingredients
- 3 cups low sodium chicken broth
- 1 cup whipping cream
- 1 (15 ounce) can pumpkin puree
- 2 1⁄2 tablespoons dark brown sugar
- 1 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon ground nutmeg
- 3⁄4 cup packed grated sharp cheddar cheese
- 1⁄4 cup 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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