Southwestern Pumpkin Soup

November 23, 2007

 

Flickr Photo Credit: Johnny Hunter

Sabrina sent us this one recently, to add to our “pumpkin archives”. The chipotle is what gives it the flavor of the old Southwest.

Southwestern Pumpkin Soup

Bring to a slow boil: 3 cups chicken stock, 1 cup half and half (you can substitute up or down by using either heavy cream, light cream, or evaporated skim milk)

Reduce heat to medium low and add: 1 15 oz. can pumpkin puree, 3 tablespoons packed brown sugar, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon ground coriander, 1/8 teaspoon ground nutmeg, 1/2 teaspoon ground chipotle pepper

Stir until smooth, heat through and serve. Garnish with shredded cheddar or chopped cilantro, if desired.