Creamy Southwestern Pumpkin Soup Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Steps:

• 1. Melt butter in a Dutch oven over medium heat. Add onion, jalapeno and garlic; saute 15 minutes. Add chicken broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender. Remove from heat,and let cool slightly (about 5-10 minutes)
• 2. Process potato mixture, pumpkin and cilantro, in batches, in a food processor or blender until smooth.
• 3. Return to Dutch oven; stir in milk and simmer 10 minutes or until fully heated. Garnish with a dollop of sour cream and cilantro if desired.

Steps:

• Bring broth and 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 with salt and pepper.
• Garnish servings with cheese and cilantro.

Steps:

• Bring chicken stock and 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 prepared 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.

Steps:

• Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, 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.
• Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.