Pumpkin Soup for every meal

Here’s a link to a recipe for an incredibly simple but yummy Southwestern Pumpkin soup appropriate for the season, courtesy of epicurious.com. I had been planning to try a curried pumpkin soup, but this one seemed to get better reviews online, so I made it for a potluck yesterday. Will and Owen gobbled it up then and Owen has been wanting it for every meal since (I made him hold out until lunch today when he requested pumpkin soup for breakfast). I doubled the recipe and increased the pumpkin (used 3 cans of it for a doubled recipe) to make the soup thicker, after reading some advice to that effect in the comments. I also made the soup a day ahead to give the flavors time to linger. I'm sure this would be delicious with fresh pumpkin, for those of you more motivated than me.

For yourself, don’t skip the fresh cilantro as garnish (For the boys I just do the cheddar as garnish, since they are not yet cilantro fans). Next time I have a bowl I think I'll also throw in some roasted pumpkin seeds (which we've also discovered make a great salad topper).

Here's the recipe with some minor modifications:

3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 15-ounce can pure pumpkin (I used 1 1/2 cans -- actually 3 cans since I doubled the recipe)
3 tablespoons (packed) dark brown sugar (I used 2 Tablespoons. You might even want less, so add slowly and taste.)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
Salt and fresh ground pepper to taste

Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in 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. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.