I love nearly all things pumpkin: lattes, cake, muffins, risotto and even pasta. My sister makes amazing pumpkin pie that makes all other versions seem anemic. I remember one trip to the Circleville (Ohio) Pumpkin Show as a young teen during which I reveled in tasting pumpkin Belgian waffles, fudge, doughnuts and ice cream.
I have been making this tasty soup for years — ever since I found the recipe in Bon Appetit — and turn to it every fall. My husband doesn’t like much heat, so I use the flavorful Santa Cruz mild chili powder. I used to buy it at Akron’s West Point Market, even after moving to Columbus. I also use it in my turkey chili. The landmark West Point closed and I can’t find the spice here, so I buy a few cartons online and store it in the freezer.
Make it vegetarian by using vegetable broth.
My few changes are in parentheses. We sometimes eat this with cheese quesadillas.
Southwestern Pumpkin Soup
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream (I use Land O’ Lakes reduced fat half-and-half)
1 15-ounce can pure pumpkin
3 tablespoons packed dark brown sugar
1 heaping tsp. ground cumin
1/2 tsp. chili powder (I use 1 tbsp. Santa Cruz mild chili powder)
1/2 tsp. ground coriander
1/8 tsp. ground nutmeg
3/4 cup grated sharp cheddar cheese (We just sprinkle cheese on top, and sometimes croutons)
Chopped fresh cilantro (optional)
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 (30 is best) 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.
Note: To make it vegetarian, use vegetable broth.
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