What You Need:
3 cups veggie broth
1 cup whipping cream
4 T packed dark brown sugar
1 1/2 cans pure pumpkin (about 23 oz)
1 1/4 tsp. ground cumin
3/4 tsp chili powder
3/4 tsp ground coriander
1/8 tsp ground nutmeg
3/4 cups grated sharp cheddar
chopped fresh cilantro
What To Do:
Bring broth and whipping 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.
3 cups veggie broth
1 cup whipping cream
4 T packed dark brown sugar
1 1/2 cans pure pumpkin (about 23 oz)
1 1/4 tsp. ground cumin
3/4 tsp chili powder
3/4 tsp ground coriander
1/8 tsp ground nutmeg
3/4 cups grated sharp cheddar
chopped fresh cilantro
What To Do:
Bring broth and whipping 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.
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