PUMPKIN SOUP

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Best pumpkin soup for a cold October day.

Provided by Teresa Morgan

Categories     Cream Soups

Number Of Ingredients 4

6 cups chicken stock or canned low-salt chicken broth
2 cups whipping cream 29-ounce can pumpkin
1/3 cup (packed) dark brown sugar 2 teaspoons ground cumin 1 teaspoon chili powder
1 teaspoon ground coriander 1/4 teaspoon ground nutmeg grated cheddar cheese chopped fresh cilantro

Steps:

  • 1. Bring chicken stock 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. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

angela bretton
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This soup is amazing! I've made it several times now and it's always a hit. It's so creamy and flavorful, and it's the perfect comfort food for a cold night.


Linda Abramowski
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I made this soup for a party last weekend and it was a huge hit! Everyone loved it. I will definitely be making it again.


shuvo pakhi
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This soup is so easy to make and it's so delicious! I've made it several times now and it's always a hit. I love that I can use canned pumpkin, which makes it a quick and easy weeknight meal.


Mogamad Zaid Losper
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I made this soup last week and it was delicious! I used a bit more pumpkin than the recipe called for, and I also added a bit of cinnamon and nutmeg. The soup was so creamy and flavorful, and it was the perfect comfort food for a cold night.


Tanvi Durbarry
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This pumpkin soup is amazing! I made it for my family last night and everyone loved it. The soup is creamy and flavorful, and the pumpkin flavor is perfect. I will definitely be making this soup again.


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