Southwestern Pumpkin Soup with Avocado and Jalapeno Salsa

Yield: 8 servings.

2 cups chicken stock
1 cup heavy cream
1 Tbsp. Tabasco® brand Chipotle
Pepper Sauce 15 oz. pumpkin
2 oz. brown sugar
1 tsp. cumin, ground
1/2 tsp. coriander, ground
1/8 tsp. nutmeg, ground
1 avocado, diced
8 Tbsp. tomato salsa
1 Tbsp. cilantro, fresh, chopped

Mix chicken stock, pumpkin, cream, sugar, cumin, coriander, nutmeg and Tabasco® together in a saucepan and bring to a light simmer. Stir to prevent scorching. Serve the soup warm and garnish with diced avocado, chopped cilatnro and 1 Tbsp. salsa.