Author Notes
What in the world do you do with that one left over can of pumpkin puree from the holidays? Well naturally you make yet another creamy and savory dish. Come Thanksgiving, in for a penny apparently means in for 6 or 7 pounds.
This soup is a rich, creamy, savory, and spicy soup that I used to crave growing up in Minnesota. It takes extraordinarily little effort and I hope you enjoy! —InSearchOfLostThyme
Ingredients
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3 1/2 cups
chicken or vegetable stock (28 oz)
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1/2 cup
whipping cream (4 oz)
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2 cups
pumpkin puree (~15oz)
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2 tablespoons
brown sugar (+/- a tablespoon if you like)
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2 teaspoons
cumin
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2 teaspoons
coriander
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1 teaspoon
cayenne
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1/2 teaspoon
nutmeg
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1 dash
pepper and salt
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Cheese for garnish (I like Irish or white cheddar)
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Cilantro for garnish
Directions
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In a large pot, bring the stock and cream to a boil. Whisk in the pumpkin puree and add all the spices.
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Reduce the heat to medium and simmer until the soup thickens visibly (~15 min.)
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Serve into bowls and garnish with cheese of choice and cilantro.
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