Name: Southwestern Pumpkin Soup
Yield: Makes 4 (first-course) servings
Ingredients: 3 cups chicken stock or canned low-salt chicken broth; 1 cup whipping cream; 1 15-ounce can pure pumpkin; 3 tablespoons (packed) dark brown sugar; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon ground coriander; 1/8 teaspoon ground nutmeg; 3/4 cup (packed) grated sharp cheddar cheese; Chopped fresh cilantro

"The Watermark restaurant here in Cleveland is my favorite place to take out-of-town guests—and I find other excuses to go, too," writes Bob Charleton of Cleveland, Ohio. " Last time I went there, I had lunch in the Garden Room, a glassed-in space overlooking the Cuyahoga River. The highlight of the meal was an unusual pumpkin soup topped with cheddar cheese."

Surprisingly easy to make, this soup is flavored with cumin and chili powder.

Recipe notes

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