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Pumpkin Cheesecake Soup
2 cans (30 ounces each) pumpkin pie mix
2 cans (14 ounces each) 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 tablespoon of sour cream and,
if desired,
a sprinkle of nutmeg.
   
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