Ingredients:
3 cups low sodium chicken broth
1 cup whipping cream
1 (15 ounce) cans pumpkin puree
2 1/2 tablespoons dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup packed grated sharp cheddar cheese
1/4 cup chopped fresh cilantro
Directions:
Bring broth 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 with salt and pepper.
Garnish servings with cheese and cilantro.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.