How to make it

  • Bring chicken stock and whipping cream just to boil in heavy medium pan
  • Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg
  • Reduce heat to medium and simmer until soup thickens, about 15 minutes
  • Season to taste with salt and pepper
  • Ladle soup into bowls
  • Garnish with cheddar cheese and cilantro
  • Serve
  • NOTE: Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking often

Reviews & Comments 5

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    " It was excellent "
    mystik ate it and said...
    Awsome soup! It passed the test at our house, and will be added to my list of favourites.
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  • henrie 10 years ago
    Okay I've heard so much about Pumpkin Soup, guess I will have to break down and make some. I love soup, just never had pumpkin other then in a pie or cake LOL Nothing like eating your pumpkin with a spoon huh :0) Thanks for the post, you've talked me into trying the soup now too!
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  • erisgrrrl 10 years ago
    This looks so yummy! Glad to see it uses canned pumpkin instead of fresh (I know that seems odd!)
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  • recipesrule 10 years ago
    I have never tried pumpkin soup. This sounds delish! Just to reduce the fat could you substitute evaporated (1%)milk for the cream?
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  • linebb956 10 years ago
    This is at the top of the list... of must trys!
    I love pumpkin soup... .. I pick up the seasoned pumpkin seeds in Mexico and garnish with those... will be great on this!
    Great post!
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