semi fail pumpkin cheesecake soup

Alright as the title states this recipe was a bit of a fail. It was edible and your roommates/family will survive eating it and depending on their taste they may love it. See as me and  my roommate ate our bowls we found it a bit bitter not sweet like you would expect from the title of the recipe.


NOTES BEFORE YOU START


1.Have a lid handy the pumpkin likes to shoot up like a volcano as it heats up.
2. DO NOT blast the heat especially when adding the dairy product.
               -blasting the heat causes your food to smoke easily and burn
               - when you add the dairy you don't want it too hot or it will curdle so keep it medium temp and keep the                     
                 soup moving
3. If the soup looks thick and unsoup like at the beginning don't worry it thins as it heats
4. Also to avoid your 1/2 and 1/2 from going bad slowly add it to the mix so you can assure all is mixed in and well.


BASIC RECIPE
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.
http://www.mom-mom.com/pumpkin_cheesecake_soup.htm


MY TWIST
After you have mixed and heated together the first three ingredients add


1 cup of brown sugar (you may want to add more or less)
1/2 tsp of vanilla 
pinch of cinnamon
tiny bit of ginger and nutmeg


whisk in until dissolved


I am going to test out this soup and see how it fairs when I cook it with chicken tonight. I will let you know the results.   Later on in the week probably Thursday I am going to tweak this recipe a bit and use some different ingredients to see if I can make a sweeter concoction.