EASY PUMPKIN SOUP

2 c. finely chopped onions

2 green onions, sliced thinly tops included

½ c. finely chopped celery

1 green chili pepper, finely chopped

½ c. vegetable oil

2 cans chicken broth (14½ oz.)

2 c. pumpkin purée or 1 can (16 oz.) solid pack pumpkin

1 bay leaf

1½ tsp. ground cumin

1 c. undiluted evaporated skim milk (1c. heavy cream preferred)

Salt and pepper to taste

Parmesan cheese and fresh chopped parsley, garnish

Sauté onions, green onions, celery and chili pepper in oil. Cook until onions begin to look translucent. Add broth, pumpkin, bay leaf and cumin. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Remove bay leaf. Add milk or cream and cook over low heat for 5 minutes. Do not boil. Taste and adjust seasonings if necessary. Add ½ tsp. salt and ½ tsp. pepper. Garnish each serving with grated Parmesan cheese and chopped parsley. Serves 6 to 8.

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