Southwest Pumpkin Soup - cooking recipe

Ingredients

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

Preparation

Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, 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.
Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.