Southwest Pumpkin Soup

• 3 1/2 cups vegetable stock
• 1 cup half-and-half
• 2 (15 ounce) cans pumpkin puree
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground nutmeg
• Garnish
• grated sharp cheddar cheese
• chopped fresh cilantro
• avocado, slices
• sour cream
• toasted pumpkin seeds

1. Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
2. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
3. Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.

vegetable stock, pumpkin puree, ground cumin, chili powder, ground coriander, ground nutmeg, cheddar cheese, fresh cilantro, avocado, sour cream, pumpkin seeds

Taken from www.food.com/recipe/southwest-pumpkin-soup-464024 (may not work)