Originally posted to All the Best Blog on Sunday, November 28, 2010. If you are cooked out after Thanksgiving, or happen to have a few spare cans of pumpkin on hand, this soup is for you. Not only is it good, but it is also dead easy. Friend, and designer, Tricia Foley, tweaked this recipe and featured it in her beautiful book, Life | Style.
3 1/2 cups vegetable stock1 cup half and half2 15-ounce can pure pumpkin1 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon ground coriander1/8 teaspoon ground nutmegGarnish Options:Chopped fresh cilantroMexican Oregano Avocado slicesSour creamToasted pumpkin seedsBring vegetable stock and whipping cream to light boil in heavy medium-size pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg. Reduce heat to medium-low 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 cilantro, oregano, avocado slices, sour cream, and/or toasted pumpkin seeds then serve.