Southwestern Pumkin Soup from Lynnette

This recipe is courtesy of my sister, Grace.  It was always one of my favorites that she served in her café.

3 cups (700 ml) chicken or vegetable broth
2 cups  (500 g) pumpkin /butternut squash, cubed
3 Tablespoons (45 g) brown sugar- note- I add this last, adjusting amount depending on sweetness of squash2 teaspoons (10g) ground cumin
1 teaspoon (5 g) chili powder (pimentón dulce)
1 teaspoon (5 g) cayenne or chipotle pepper (adjust to your taste)
1 teaspoon( 5g)  ground coriander
¼ teaspoon (a pinch) ground nutmeg
1 cup (237 ml) cream
¾ cup (175 g) grated mild cheddar or gouda
chopped fresh cilantro

In a large saucepan over medium heat, put broth and pumpkin / squash to heat. Add cumin, chili pepper, cayenne, coriander and nutmeg. Bring to a boil, then lower heat to simmer uncovered for 20-25 minutes, until soft. Puree until smooth. Test flavor, then add brown sugar to taste. Stir until dissolved. Mix in cream. Ladle into bowls, garnish with cheese and cilantro.

Alternate finish: blend cheese into soup, and most of the cream, just leaving a bit of cream for garnish, with the cilantro.

Serves 4