Pumpkin Polenta Pumpkins

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1 3/4 cups yellow cornmeal

5 cups low-sodium chicken broth

3 tablespoons unsalted butter

1 (15 oz.) can pure pumpkin puree

3/4 cup freshly grated Parmesan cheese

2 tablespoons fresh thyme, finely chopped

Salt and pepper

2 tablespoons olive oil

2 or 3 scallion greens, cut into 1/4-inch pieces

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