Pumpkin Cheesecake Soup

Start off your Thanksgiving meal with a twist this year. Our velvety smooth Pumpkin Cheesecake Soup is a refreshing change of pace. If you love pumpkin pie, you'll love this soup.

Serves: 8

Ingredients

• 2 (30-ounce) cans pumpkin pie mix
• 3 1/2 cups chicken broth
• 2 cups (1 pint) half-and-half
• 1 cup sour cream
• Nutmeg for garnish, optional

Instructions

1. In a soup pot, whisk the pumpkin pie mix and chicken broth over medium-high heat and cook 7 to 8 minutes, or until hot.
    
2. Slowly stir in the half-and-half and cook 2 to 3 more minutes, or until heated through.
    
3. Top each serving with a dollop of sour cream and a sprinkle of nutmeg, if desired.

Serving Suggestion

Why not use hollowed-out gourds such as pie pumpkins or squash as individual serving bowls?