Well, the move is complete. We said au revoir to Paris and have comfortably installed ourselves in the lovely guest room at Mom and Pop's house. I've happily been able to relax and not do much cooking myself yet, but instead indulge in a pedicure and some of the best gin & tonics around. But, I do have a wonderful recipe to share with you that I've been saving just for such a cooking hiatus.
This recipe is a serious secret weapon! It couldn't be easier and tastes surprisingly rich and flavorful. One of my favorites for nights that are seriously short on time, I like to pair this soup with half a quesadilla or a simple sandwich. Try one of these quesadilla recipes for some ideas. Black beans might also make a nice addition to this soup. I hope you can make this some night soon!
Spiced Pumpkin Soup with Cumin and Cilantro
(an epicurious recipe)
2 ½ cups chicken broth
½ cup heavy cream or half & half (can use less...)
1 can (15 oz) pumpkin puree
3 Tbsp brown sugar
1 tsp ground cumin
½ to ¾ tsp chili powder
½ tsp ground coriander
¼ tsp ground nutmeg
2-3 Tbsp chopped fresh cilantro
grated cheddar cheese, optional
Bring the chicken broth to a boil in a medium saucepan. Whisk in the pumpkin, brown sugar and ground spices. Simmer over medium low heat for 5-10 minutes so that it reduces and thickens slightly. Turn off the heat and stir in the cream and most of the cilantro. Serve topped with additional cilantro leaves and grated cheddar, if you desire.