Ingredients Jump to Instructions ↓

  1. 3 cups chicken stock or canned low-salt chicken broth

  2. 1 cup whipping cream

  3. 1 (15-ounce) can pure pumpkin

  4. 3 tablespoons dark brown sugar, packed

  5. 1 teaspoon ground cumin

  6. 1/2 teaspoon chili powder

  7. 1/2 teaspoon ground coriander

  8. 1/8 teaspoon ground nutmeg

  9. 3/4 cup (packed) grated sharp cheddar cheese

  10. Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Bring chicken stock and whipping cream to boil in heavy medium pot.

  2. 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.

  3. Season to taste with salt and pepper. Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.


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