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Recipe Ingredients

  • 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

Recipe Directions

  1. 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.
  2. 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.
  3. Spoon pumpkin soup into bowls, garnish with a dollop of sour cream, and serve with cheese twills.
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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!

Comments & Reviews

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