Southwestern Pumpkin Soup
3 c. chicken or veggie stock/broth
1 c. whipping cream
1 15 ounce can pure pumpkin
3 Tablespoons packed dark brown sugar
1 teaspoon ground cumin
1/2 t. chili powder
1/2 t. ground coriander
1/8 t. ground nutmeg
3/4 c. packed grated sharp cheddar cheese
chopped fresh cilantro
Bring chicken stock and cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, and spices. 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. Garnish each serving with cheddar cheese and cilantro and serve.
Makes 4 first course servings.
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