Fall brings out the best in me, particularly in the kitchen. Ginger cookies, homemade applesauce, and anything with pumpkin. This recipe, which I whipped up tonight, is one of the greatest-tasting, easy-to-prepare soups you'll ever chance upon. Thanks to my cousin Josie for finding it years ago and convincing me that it would make me go, "mmmm." Thanks to the Watermark restaurant in Cleveland for concocting it and to Bon Appetit for printing it. And thanks to God for making all of these luscious ingredients that, oddly enough, really do work together.
Southwestern Pumpkin Soup
3 cups chicken stock
1 cup whipping cream
1 can pumpkin
3 T brown sugar
1 t cumin
1/2 t chili powder
1/2 t ground coriander
1/8 t nutmeg
3/4 c grated cheddar cheese
Chopped fresh cilantro
Bring stock and cream to a boil. Whisk in pumpkin, sugar and all spices. Reduce heat to medium and simmer 15 minutes until thickens slightly and flavors blend. Season to taste with salt and pepper. (I add nearly 1/2 t of each.) Remove from heat and stir in 1/2 cup of cheese. Garnish with remaining cheese and cilantro.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment