fall entertaining: pumpkin soup time

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

Ingredients:

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

Garnishes:

grated parmesan

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