still warm enough to enjoy a sunday afternoon outside with warm soup and cider...
|photo by marili forastieri|
|photos by matthew mead|
SPICY PUMPKIN SOUP
3 1/2 cups vegetable stock
1 cup whipping cream
30 oz. canned pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
chopped fresh cilantro
toasted pumpkin seeds or pine nuts
herb pan-fried croutons
Bring vegetable stock and whipping cream to boil in heavy medium pot.
Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
Reduce heat to medium, simmer until soup thickens slightly + flavors blend for 15minutes.
Season to taste with salt and pepper.
Ladle soup into bowls, garnish, serve.
|photo by doug young|