Southwest Pumpkin Soup

3 CUPS CHICKEN STOCK

1 CUP WHIPPING CREAM

1 (15OZ) CAN PURE PUMPKIN

3 TBSP PACKED BROWN SUGAR

1 TSP GROUND CUMIN

½ TSP CHILI POWDER

½ TSP GROUND CORIANDER

1/8 GROUND NUTMEG

¾ PACKED GRATED SHARP CHEDDAR CHEESE

CHOPPED FRESH CILANTRO

 

 

Bring chicken stock & whipping cream to boil in heavy medium 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.  Season to taste with salt and pepper.  (Soup can be made up to 1 day ahead.  Cool.  Cover and refrigerate.  Rewarm over medium-low heat, whisking occasionally.)  Ladle soup into bowls.  Garnish each serving with cheddar cheese and cilantro and serve.