This is a simple pumpkin soup recipe and you can make it a day ahead if you like, and then gently reheat it. This easy canned pumpkin soup recipe combines broth, cream, canned pumpkin and spices for a rich, earthy flavor. The brown sugar adds a warm sweetness to the dish.
The cilantro and cheddar cheese is a flavorful and nice looking garnish. If you like, you can toast some French bread slices, top them with cheddar cheese, and serve a cheddar cheese crouton on top of the soup instead of the cheese by itself.
This easy canned pumpkin soup recipe does not take long to make and the fact that you are using canned pumpkin means you can make it any time of the year, whether pumpkins are in season or not. Everyone seems to love the flavor of this easy canned pumpkin soup recipe and you can make it for your family any time you want to give them something homemade with love.
Cheesy Easy Canned Pumpkin Soup Recipe
Ingredients:
- 1 cup whipping cream
- 3 cups chicken broth
- 15 oz can pumpkin puree
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 3 tablespoons dark brown sugar
- ⅛ teaspoon ground nutmeg
- ¾ cup grated cheddar cheese
- 2 tablespoons chopped fresh cilantro
Preparation:
- Bring the whipping cream and broth to a boil in a heavy pan, then whisk in the sugar, cumin, nutmeg, coriander, chili, and pumpkin.
- Turn the heat down to medium and simmer the soup until it is thicker.
- This will take about 15 minutes.
- Season with salt and pepper to taste, then ladle into soup bowls, garnishing each one with cheddar cheese and cilantro.
(Serves 4)
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