Pumpkin Asiago Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 small onion, diced (3/4 cup small dice)
4 cups chicken stock
1 (796 ml) can pumpkin puree (not pumpkin pie filling)
1/2 cup water
1/4 cup cream
1/2 teaspoon chili powder
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 cup asiago cheese, grated
grated orange zest (garnish)
grated asiago cheese, and
chili powder, for sprinkling (garnish)

Preparation

In a soup pot, heat olive oil and onion on mdeium high heat. Cook, stirring, until softened, about 5 minutes.
Gradually stir in chicken stock.
Add pumpkin puree, cream chili powder, thyme and salt. Bring to a simmer. (The soup may be made up to this point a couple of days ahead, cooled and refrigerated.)
To finish, bring the soup back to a simmer to heat through. Add more stock or water to thin to a desired consistency. Remove from heat.
Stir in 1/2 cup grated Asiago just before serving. Ladle into serving bowls and top with a generous grating of Asiago, a sprinkling or chili powder and a sprinkling of orange zest. Serve immediately.