3 cups chicken broth (low fat, low sodium)
1 cup half and half (use milk for a lower calorie soup)
1 15-ounce can pure pumpkin
2 tablespoon dark brown sugar
1 teaspoon (or more) chili powder
½ teaspoon ground cumin
1/8 teaspoon ground nutmeg
cayenne pepper (optional, to taste)
black pepper (to taste)
¾ cup grated sharp cheddar cheese
Mix chicken stock and half and half in a pan over medium heat. When it starts to simmer, mix in canned pumpkin and all the spices. Reduce heat and simmer until soup thickens, 20 – 30 minutes. Stir occasionally. Add salt and pepper, to taste.
- Top with cheddar cheese and toasted pumpkin seeds.
- This recipe can be made a day ahead and reheated.
This recipe was adapted from Ms. Laverdure’s 1st grade Pumpkin Soup recipe. It is enjoyed by adults and children, alike.