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 |