Pumpkin Cheesecake Soup
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, if desired, a sprinkle of nutmeg.
jackie austin