Southwest Pumpkin Soup
01 January 2020
By Ronda
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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 stock
1 cup half and half
2 15-ounce can pure pumpkin
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg

Garnish Options:
Chopped fresh cilantro
Mexican Oregano
Avocado slices
Sour cream
Toasted pumpkin seeds

Bring 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.

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