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Southwestern Surprise Soup Recipe


Southwestern SURPRISE Soup Recipe
Bursting in flavor, this creamy, colorful soup is perfect for autumn. Whipping cream, brown sugar, cumin, chili powder, nutmeg, and coriander give the surprise ingredient (pumpkin) a boost.

Rosemaryblu

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Ingredients
  • 3 cups chicken stock or canned low-salt chicken broth
  • 1 cup whipping cream
  • 1-15 ounce can pure pumpkin
  • 3 tablespoons (packed) 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 just to boil in heavy medium pan
  2. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg
  3. Reduce heat to medium and simmer until soup thickens, about 15 minutes
  4. Season to taste with salt and pepper
  5. Ladle soup into bowls
  6. Garnish with cheddar cheese and cilantro
  7. Serve
  8. NOTE: Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking often

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Comments


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!


I have never tried pumpkin soup. This sounds delish! Just to reduce the fat could you substitute evaporated (1%)milk for the cream?
Betty


This looks so yummy! Glad to see it uses canned pumpkin instead of fresh (I know that seems odd!)


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!


Awsome soup! It passed the test at our house, and will be added to my list of favourites.


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