SOUTHWEST PUMPKIN SOUP

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Southwest Pumpkin Soup image

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.

Provided by BecR2400

Categories     Pumpkin

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

  • Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, 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.
  • Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.

Nutrition Facts : Calories 92.2, Fat 4.9, SaturatedFat 3, Cholesterol 14.9, Sodium 22.3, Carbohydrate 11.4, Fiber 0.9, Sugar 2, Protein 2.7

*** Explore more Southwest Pumpkin Soup Recipes »

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