Talk about perfect timing for this recipe. Edie lives in FL like me and it just recently starting getting cool here – nice fall weather. At least for Florida. For the northerners it is probably considered hot still at 60 degrees.
Anyway, Edie posted the recipe on Facebook for her friends and I wanted to share it with you on my blog.
I had just picked up a can of pumpkin puree the other day to have it for a recipe because I have seen such neat recipe ideas with pumpkin.
I am planning on trying the soup in the next week. I will let you know what the results are when I do.
And if anyone else has tried the recipe, I would love to hear your reviews.
2 ½ cups chicken or vegetable broth
½ cup soy milk (I use unsweetened vanilla flavored – If you prefer creamier soup use heavy cream or half and half)
1- 15oz can pumpkin puree
3 Tbsp brown sugar
1 tsp ground cumin
¾ tsp chili powder
½ tsp ground coriander
¼ tsp ground nutmeg
Chopped fresh cilantro
grated cheese, optional
Bring the broth to boil in medium saucepan. Whisk in pumpkin, brown sugar and ground spices. Simmer over medium low heat for 5-10 minutes so it reduces and thickens some. Turn off the heat and stir in the cream and some cilantro (to taste). Garnish with cilantro leaves, chili powder and grated cheese if desired and ENJOY.
P.S. You can learn more about Edie and her work at Edie Galley.com.
Thanks Edie for sharing!