Southwest pumpkin soup

From Epicurious
The original recipe calls for heavy cream but it's very tasty made with half and half. And a good sharp white cheddar is absolutely necessary, but that could by my Vermont cheddar cheese loving self talkin'....
3 cups chicken stock or canned low-salt chicken broth
1 cup half and half
1 15-ounce can pure pumpkin
2 tablespoons dark brown sugar
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

Bring chicken stock and half and half 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.
Ladle soup into bowls.
Garnish each serving with cheddar cheese and cilantro and serve.
(Also really good with cheese toasts if you've got it).

This soup can be made a day ahead of time, just heat over medium low heat and whisk occasionally.