If you love pumpkin pie - you will love this easy to make soup recipe. It will warm-up your dinners this fall season and have your guests asking for more.
Just promise not to tell them how easy it is to prepare...make them think you spent hours getting it just right.
Whether your serving up a fancy dinner party - or it's just something casual with family or friends - Pumpkin Cheesecake Soup will warm them up and WOW them all.
Ingredients:
- 2 cans (30 oz each) pumpkin pie mix
- 2 cans (14-1/2 oz each) ready-to-use chicken broth
- 2 cups (1 pint) half-and-half
- 1 cup sour cream
- Nutmeg for garnish, optional
Preparation:
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. 8 - 10 servings
SERVING SUGGESTION: Why not use hollowedout gourds such as pie pumpkins or squash as individual serving bowls?
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