I have a quicky for you today!
This is the last of the pumpkin recipes for the week.
It’s a very simple recipe with subtle Southwest flavors and a hint of sweetness.
This soup would make a great first course or a meal in itself with a side of crusty bread or cornbread.
I’ve been making this soup for years and it’s a good soup to make for a sick friend.
The recipe originated from the Watermark restaurant in Cleveland, Ohio and it was reprinted in Bon Appetit.
I’ve lightened it up a bit! Printable version here.
3 cups chicken stock or canned low-salt chicken broth
1 cup lowfat half and half
2 cups pureed fresh pumpkin
3 tablespoons (packed) 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
Chopped 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 be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.