Pumpkin Soup

Pumpkin Soup

2 cups finely chopped onions
2 green onions, sliced thinly, tops included
1/2 cup finely chopped celery
1 green chili pepper, chopped
1/4 cup vegetable oil (I use Olive Oil)
3 cans vegetable broth (6 cups)
2 cups pumpkin puree or 1 small can solid pack pumpkin
2 bay leaves
1 1/2 teaspoons ground cumin or curry powder
1 cup undiluted, evaporated skim milk
Salt and pepper to taste
Parmesan
fresh chopped parsley (for a garnish)

1. In a 6 quart sauce pan, saute onions, green onion, celery and chili pepper in oil. Cook until onions turn translucent.
2. Add broth, pumpkin, bay leaf, and cumin or curry powder. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes.
3. Remove Bay leaf. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary.
4. Transfer hot soup to bowls. Garnish with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 servings.

This recipe freezes well for up to three months. We usually have it with a nice hearty wheat bread.