Southwestern Pumpkin Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (first-course) servings
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground nutmeg
- 1 cup whipping cream
- chopped fresh cilantro
- 3 cups chicken stock or canned low-salt chicken broth
- Carbohydrate 28 g(9%)
- Cholesterol 93 mg(31%)
- Fat 28 g(44%)
- Fiber 3 g(14%)
- Protein 12 g(25%)
- Saturated Fat 16 g(82%)
- Sodium 435 mg(18%)
- Calories 405
Preparation 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.
Preparation 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.
