Tuesday, October 31, 2006

Southwestern Pumpkin Soup

We've got some fun friends who come over each year for Halloween. They will arrive this evening, the grown-ups will hang out and eat, taking turns answering the door, and the kids will enjoy running around together. At some point, the dads will go out, too, especially if the kids want to venture further beyond our immediate neighborhood. It's supposed to turn much cooler later, and I just made the perfect soup for us to enjoy tonight. (I found the recipe here.)

Southwestern Pumpkin Soup

3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2teaspoon 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.

Makes 4 (first-course) servings.
I'm serving it with fresh bread and salad. Doesn't it sound like a treat?

1 comment:

Susanne said...

Yummy. Sounds not only yummy but easy!