Pumpkin Soup | Cruise Scoop

Ingredients

• 2 Tbsp (29 ml) olive oil
• 1 shallot, minced
• 1 med yellow onion, minced
• 2 29-oz (822-g) cans pumpkin purée
• ½ tsp (3 g) salt
• ¼ tsp (0.7 g) pepper
• 1 tsp (2.5 g) ground cumin
• 6 C (1420 ml) low sodium vegetable or chicken broth
• ¾ C (135 g) grated parmesan cheese