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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a wonderful spicy pumpkin soup (but not overly spicy), that's quick and easy to make and so delicious! A favorite soup to serve throughout the cold weather season and the holidays. Enjoy! From All the Best blog (by Ronda Carman) via In the Country. Ingredients:
3 1/2 cups vegetable stock |
1 cup half-and-half |
2 (15 ounce) cans pumpkin puree |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon ground coriander |
1/8 teaspoon ground nutmeg |
grated sharp cheddar cheese |
chopped fresh cilantro |
avocado, slices |
sour cream |
toasted pumpkin seeds |
Directions:
1. Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
2. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
3. Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.
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