- 2 tbsp butter
- 2 tbsp finely minced onion
- 2 (15-ounce) cans pure pumpkin
- 2 cups chicken broth
- 1/4 cup light brown sugar
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 3/4 tsp salt
- 1/8 tsp black pepper
- 1-1/2 cup half-and-half
- 1 (5-ounce) package shredded Parmesan cheese
- Sour cream for garnish
- In a soup pot over medium heat, melt butter and sauté onion 4 to 5 minutes or until softened. Add the remaining ingredients except the half-and-half, Parmesan cheese, and sour cream; mix well. Bring to a boil, stirring frequently. Reduce heat to low and stir in the half-and-half. Simmer 10 to 15 minutes or until heated through.
- Meanwhile, preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. Sprinkle the cheese on the baking sheet, forming one large sheet of cheese. Bake 6 to 8 minutes or until the cheese is melted. Let cool slightly, then cut into random shapes. (These are called cheese twills.) Let cool completely and pull apart.
- Spoon pumpkin soup into bowls, garnish with a dollop of sour cream, and serve with cheese twills.
Test Kitchen Tip:
If you feel a bit adventurous, pick up some small pumpkins, hollow them out, and serve the soup right out of those. Imaging starting your Thanksgiving feast off like that!