Ingredients for Southwestern Pumpkin Soup
- Low Sodium Chicken Broth
- 1 cup heavy whipping cream
- Pumpkin Puree
- Dark Brown Sugar
- Ground Cumin
- 1/2 teaspoon chili powder
- Ground Coriander
- Ground Nutmeg
- Sharp Cheddar Cheese
- Fresh Cilantro
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How to Make Southwestern Pumpkin Soup
- In a heavy-bottomed medium pot, bring 4 cups of vegetable or chicken broth and 1 cup of heavy whipping cream to a gentle boil.
- Reduce heat to medium-low. Whisk in 1 (15-ounce) can pumpkin puree, 2 tablespoons brown sugar, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground nutmeg.
- Simmer for 15-20 minutes, or until the soup has thickened slightly and the flavors have melded beautifully. Stir occasionally.
- Season generously with salt and freshly ground black pepper to taste.
- Ladle into bowls and garnish each serving with a dollop of sour cream or crumbled cotija cheese and a sprinkle of fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
40g
Fat
92g
Carbs
6g
