Рецепт Southwestern Pumpkin Soup with Cheddar Cheese: Easy-Peasy No Matter How You Make It!!!
Making the mini meatloaves was a fun way to see if reducing the number of ingredients (from sixteen to nine) would noticeably affect the overall taste of the meat loaf. It didn't and they worked out awesomely!
I took the same approach with this Southwestern Pumpkin Soup. However in this case the original recipe isn't mine. It's from the Watermark restaurant in Cleveland.
Their version is pretty easy as it is but I still wanted to see if I could trim down the ingredients to make it even easier without losing flavor.
To test this I made the original recipe, minus the whipping cream (I used low-fat sour cream instead) and made a second batch using three less ingredients.
The ingredients I ended up slashing for the second batch of soup were the four spices. I got rid of them, one by one, and replaced the whole lot with reduced-sodium taco seasoning. Bwah-ha-ha-ha-ha...ha...ha...ahem!
I was sort of surprised that I preferred the soup with the taco seasoning! Maybe I'm just biased because it was my version.
I just thought it made the soup pop more with southwest flavor!
Make this Soup with LESS effort!
The original recipe calls for 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp ground coriander and 1/8 tsp ground nutmeg.
I found all the spices could be replaced by using 2 tsp reduced-sodium taco seasoning.
This creamy pumpkin soup tastes great whether you use the four spices or the taco seasoning. Making two batches wasn't a big deal either because it's probably one of the easiest fall soups I've ever made!
Southwestern Pumpkin Soup with Cheese
Canned pumpkin puree makes this creamy soup extremely easy to prepare!
Time it takes: 15 minutes
Makes: 4 servings
- 3 cups low-salt chicken broth
- 1 can (15 oz) pure pumpkin
- 3 tbsp (packed) brown sugar
- 2 tsp sodium-reduced taco seasoning
- 1/4 cup low-fat sour cream
- 1/2 cup (packed) grated sharp cheddar cheese
In a large pot, bring chicken broth to a boil. Whisk in canned pumpkin, brown sugar and taco seasoning. Reduce heat to low and let simmer to let flavors blend, about 15 minutes.
Remove soup from heat and let slightly cool before whisking in sour cream. Ladle soup into bowls and top each with equal amounts of cheese.
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