Pumpkin Soup with Parmesan Chips

For the pumpkin soup, cut the pumpkin in half, remove seeds and fibers and cut the flesh into pieces. Finely chop the onion and sauté in butter in a large pot. Add pumpkin pieces and vegetable soup and cook until pumpkin is tender, about 20 minutes.

Coarsely grate Parmesan with a kitchen grater or shave into coarse shavings with a peeler.Pile into 8 small mountains in a coated skillet and toast without oil for 5 minutes. Let cool in the pan.

Puree soup and melt PHILADELPHIA in it over mild heat while stirring, do not bring to a boil. Season the pumpkin soup with salt and pepper, dress with Parmesan chips and serve with baguette.

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