Pumpkin Soup 12 Recipe

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.