Ingredients:
3 cups chicken broth
1 cup buttermilk (or cream)
½ cup pureed green chiles from a can OR ~3 Tbs pureed fresh chiles
1 15-ounce can pumpkin (or ~2 cups cooked, pureed mush from your own pumpkin)
3 Tbs brown sugar
2 tsps ground cumin
3/4 tsp chili powder
1 tsp ground coriander
1/4 tsp ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
Bring chicken stock and buttermilk to boil in heavy medium pot. Whisk in green chiles, 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. Serve with cheese and cilantro on top.
Makes 4 (first-course) servings.
Author: Marin
Original inspiration recipe: Epicurious/Bon Appetit
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