Southwestern Pumpkin Soup
Adapted from Bob Appetit, October, 2000
3 cups chicken stock or broth
1 cup heavy cream
1 15-ounce can pumpkin puree
3 tbsp (packed) dark brown sugar
1 tsp ground cumin
½ tsp chili powder
½ tsp ground coriander
Pinch freshly ground nutmeg
¾ cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
Bring chicken stock and 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.
Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
(Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.)