Southwest Pumpkin Soup

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This recipe comes from the Watermark restaurant in Cleveland, republished in our local paper. This soup had so much potential, and I was so excited to try it, but it fell flat and it was too sweet. As is, I wouldn’t make it again, but with some changes I might give it a try. I’ll post the recipe as is and then what I would do differently.

Ingredients:

  • 3 c. chicken stock
  • 1 c. whipping cream
  • 1 15 oz can pumpkin
  • 3 TBSP packed dark brown sugar
  • 1 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 1/8 tsp. ground nutmeg
  • salt and pepper
  • 3/4 c. grated sharp cheddar cheese
  • chopped fresh cilantro

Directions:

  1. Bring chicken stock and whipping cream to a boil in a heavy 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.
  2. Season to taste with salt and pepper.
  3. Garnish with cheese and cilantro.

What I would do next time:

Ingredients:

  • 3 c. chicken stock
  • 1 c. whipping cream
  • 1 15 oz can pumpkin
  • 1 TBSP brown sugar
  • 1 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 1/8 tsp. ground nutmeg
  • 1 c. sweet corn
  • 1-2 chipotles in adobo, minced
  • salt and pepper
  • 2 c. cooked chicken, bite sized pieces
  • 3/4 c. grated sharp cheddar cheese
  • 1 avocado, chopped
  • chopped fresh cilantro

Directions:

  1. Bring chicken stock and whipping cream to a boil in a heavy pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Add corn and chipotles. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
  2. Season to taste with salt and pepper.
  3. Stir in cooked chicken
  4. Garnish with cheese, avocado, and cilantro.

Southwest Pumpkin Soup:

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But willing to give it another try with the above changes

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  1. Pingback: Curried Pumpkin-Peanut Soup at The Cookbook Smasher /

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