Southwestern Pumpkin Soup with Toasted Cumin Creme

Why I Love This Recipe

From the Sauce du Jour Kitchen

For the Winter Squash Cooking Class - 108

I've been making and tweeking this soup for years and in one form or another it always ends up on our Thanksgiving menu. Here I'm sharing it with Toasted Cumin Creme, but sometimes I do it with a Chipotle Creme or a Lime Scented Creme. It's delicious and tastes like Fall.

Ingredients You'll Need

1 cup of wine - for the cook
3 cups chicken stock
1 cup heavy cream
2 cups pumpkin puree
3 Tablespoons dark brown sugar
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
3/4 cup grated sharp white cheddar cheese
Chopped fresh cilantro
Toasted pumpkin seeds



TOASTED CUMIN CREME

4 oz. sour cream
1/2 Tablespoon cumin seeds, toasted and ground
1/2 Tablespoon lime juice

Toast cumin seeds in a skillet until lightly browned and fragrant. Grind using a mortar and pestle, add to sour cream. Stir in lime juice.

Questions, Comments & Reviews