Ingredients

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " 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.
    Was this review helpful? Yes Flag
  • henrie 6 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!
    Was this review helpful? Yes Flag
  • erisgrrrl 7 years ago
    This looks so yummy! Glad to see it uses canned pumpkin instead of fresh (I know that seems odd!)
    Was this review helpful? Yes Flag
  • recipesrule 7 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?
    Betty
    Was this review helpful? Yes Flag
  • linebb956 7 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!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes