Pumpkin Soup 12 Recipe

  • 2 cups onions, finely chopped
  • 2 green onions, sliced thinly, tops included
  • 1/2 cup celery, finely chopped
  • 1/2 cup canola or vegetable oil
  • 3 cans chicken broth (14-1/2 ounce cans)
  • 1 can solid pack pumpkin (16 ounce can)
  • 1 1/2 teaspoons ground cumin
  • 1 cup undiluted, evaporated skim milk
  • Parmesan cheese
  • Chopped parsley for garnish
In a 6-quart saucepan, sauté onions, green onions, and celery in oil. Cook until onions begin to look translucent. Add broth, pumpkin, and cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Garnish with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 servings. You can serve in a hallowed out pumpkins. Be sure to warm pumpkins for 20 minutes in oven at 350 degrees.
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