Southwestern Pumpkin Soup with Toasted Cumin Creme
  • Servings: 4 First Course Servings
  • 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
  • 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.
  1. Bring chicken stock and cream to a boil. Whisk in pumpkin, brown sugar and spices.
  2. Reduce to medium and simmer until slightly thickened, about 15-20 minutes. Season to taste with Salt and Pepper.
  3. Put soup in bowls or a tureen and top with a dollop of cumin crème and white cheddar cheese. Garnish with cilantro leaves and pumpkin seeds.
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.