A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead.

Ingredients

4 serv.

low sodium chicken broth↗3 cups
whipping cream↗1 cup
pumpkin puree↗1 can
dark brown sugar↗2 1⁄2 tablespoons
ground cumin↗1 teaspoon
chili powder↗1⁄2 teaspoon
ground coriander↗1⁄2 teaspoon
ground nutmeg↗1⁄8 teaspoon
packed grated sharp cheddar cheese3⁄4 cup
chopped fresh cilantro1⁄4 cup

Step-by-step instructions

1
Bring broth and whipping cream to boil in heavy medium pot.
2
Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
3
Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
4
Season with salt and pepper.
5
Garnish servings with cheese and cilantro.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App