Southwestern Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The Watermark restaurant here in Cleveland is my favorite place to take out-of-town guests—and I find other excuses to go, too, writes Bob Charleton of Cleveland, Ohio. Last time I went there, I had lunch in the Garden Room, a glassed-in space overlooking the Cuyahoga River. The highlight of the meal was an unusual pumpkin soup topped with cheddar cheese. Surprisingly easy to make, this soup is flavored with cumin and chili powder. Ingredients:
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 |
1/2 teaspoon ground coriander |
1/8 teaspoon ground nutmeg |
3/4 cup (packed) grated sharp cheddar cheese |
chopped fresh cilantro |
Directions:
1. 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.
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