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Pumpkin Cheesecake Soup
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8 to 10
servings
2 cans (30 ounces
each) pumpkin pie mix
2 cans (14 ounces each) ready-to-use chicken broth
2 cups (1 pint) half-and-half
1 cup sour cream
Nutmeg for garnish, optional |
- In a soup pot,
whisk the pumpkin pie mix and chicken broth over medium-high heat and
cook for 7 to 8 minutes, until hot. Slowly stir in the half-and-half
and cook for 2 to 3 minutes, until heated through.
- Top each serving
with a dollop of sour cream and a sprinkle of nutmeg, if desired.
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MAY I SUGGEST…Make
your feast extra special by hollowing out small pie pumpkins to use
as one-of-a-kind individual serving bowls. They look festive and
add a true touch of autumn to your table. |
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