Thursday, December 14, 2006

Southwestern Pumpkin Soup

Okay, I admit this was ridiculously easy. But everyone at dinner wanted the recipe, so I consider this a huge keeper and will make it again and again. This was ready, from start to finish, in about 30 minutes. No vegetable chopping, no pureeing.
It even uses canned pureed pumpkin, which I almost always have on hand. The blend of chile powders gives the soup a nice earthiness with a bit of heat too. I had a jar of Mexican crema in the fridge; so before added the grated Cheddar cheese as called form the the recipe, I drizzled over the soup a healthy spoonful of the crema. I'm not too big on cilantro, so instead of chopped, I just garnished with a couple of leaves which gave just a slight hint of the herb without overwhelming the soup's flavors.

I got this one from a three-and-a-half-fork-rated Epicurious recipe, but here's the recipe with my changes noted. Try to make it a day ahead because the ingredients taste to "raw" until they've had a chance to get to know each other a while.

The recipe yields 4 servings, but I doubled it for 8 and it was just fine.

3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream (used ½ & ½ )
1 15-ounce can pure pumpkin (not pumpkin pie mixture)
3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder (or chipotle chili powder) (used ½ New Mexico powder and
½ chipotle)
1/2teaspoon ground coriander
1/8 teaspoon ground nutmeg
(Mexican crema or sour cream, optional)
3/4 cup (packed) grated (white) sharp cheddar cheese
Chopped fresh cilantro (garnished with leaves only)

Bring chicken stock 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 to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Drizzle with optional crema. Garnish each serving with cheddar cheese and cilantro and serve.

Makes 4 (first-course) servings.
Bon App├ętit
October 2000
The Watermark. Cleveland, OH


the veggie paparazzo said...

That looks delicious, but damn, that's a lot of saturated fat in that soup.

Harry said...

It is delicious. When divided by the four servings, the fat content is not too outrageous, especially when the soup is only made seasonally.