Just in case anyone has misplaced this recipe, I thought that I would post it before Thanksgiving.
Ingredients:
3 cups chicken Broth or chicken stock
1 cup whipping cream
1 15-oz. can pure pumpkin
3 tablespoons (packed) brown sugar (dark brown is recommended)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
1/8 tsp ground nutmeg
3/4 cup (packed) grated cheddar cheese (we like to use pepper jack)
chopped fresh cilantro
Directions:
Bring chicken stock and whipping cream to a 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 with cheddar cheese and cilantro.
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