Creamy Pumpkin Soup

Ingredients

• 2 cups finely chopped onions
• 1/2 cup finely chopped celery
• 1/4 cup butter
• 16 oz solid pack pumpkin
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 green onions, finely sliced
• 1 green chili pepper, diced
• 3 (14 oz) cans chicken stock
• 1 bay leaf
• 1 cup evaporated milk

Garnish

• Parmesan cheese and chopped parsley, or sour cream and toasted pumpkin seeds

Directions

1. Saute onion, green onions, celery, and chili pepper in butter. Cook until onions begin to look translucent.
2. Add broth, pumpkin, bay leaf, and cumin. Bring to a simmer. Simmer uncovered about 20 minutes or a little longer.
3. Remove bay leaf. Add evaporated milk and cook over low heat for 5 minutes. Be careful not to boil.
4. Taste and adjust seasoning if necessary. Transfer to your favorite soup tureen.
5. Garnish with grated parmesan cheese and chopped parsley, or with sour cream and toasted pumpkin seeds.