pumpkin soup

1
Teresa Morgan

By
@alohaTeri

Best pumpkin soup for a cold October day.

Rating:
★★★★★ 1 vote

Ingredients

Add to Grocery List

6 cups chicken stock or canned low-salt chicken broth
2 cups whipping cream 29-ounce can pumpkin
1/3 cup (packed) dark brown sugar 2 teaspoons ground cumin 1 teaspoon chili powder
1 teaspoon ground coriander 1/4 teaspoon ground nutmeg grated cheddar cheese chopped fresh cilantro

How to Make pumpkin soup

Step-by-Step

  • 1Bring 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.

Printable Recipe Card

About pumpkin soup

Course/Dish: Cream Soups, Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #Soups




Leave a Comment

How To Pair Soups And Wine Recipe

How to Pair Soups and Wine

Kitchen Crew @JustaPinch

Pairing soups and wine can be tricky. Besides there being many types of soup (stews, chowder, broth-based, etc.), soups are liquid and pairing liquid with liquid is strange. In reality,...