Southwestern Pumpkin Soup
3 cups chicken stock
1cup whipping cream
1 15-oz. can pure pumpkin
3 tbsp. dark brown sugar
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground coriander
1/8 tsp. ground nutmeg
3/4 cup sharp cheddar cheese, grated
Chopped Fresh Cilantro for Garnish
Bring chicken stock and whipping
cream to a boil in a 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. Ladle soup into bowls
and garnish
with cheese and cilantro.
