As the asparagus soup simmers, put a clean sheet of parchment paper on the baking sheet.
Make 8 rectangles of parmesan on the baking sheet, each about 1” by 3” and using about two tablespoons of parmesan.
Divide the 1/3 cup of pumpkin seeds evenly among the parmesan rectangles, making sure they’re spread out evenly and all laying flat.
Arrange the remaining parmesan evenly over the existing stacks, again using about two tablespoons of very loosely packed parmesan on each.
Bake the parmesan pumpkin seed chips at 350 degrees Fahrenheit for 3 to 5 minutes, until melted and very lightly golden. Remove from the oven and allow to cool.