- 2 cups finely chopped onions
- 2 green onions, sliced thinly, tops included
- 1/2 cup finely chopped celery
- 1 green chili pepper, chopped
- 1/2 cup canola or vegetable oil
- 3 cans chicken broth (14 1/2 oz cans) or 6 cups homemade chicken stock
- 2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
- 1 bay leaf
- 1 1/2 teaspoons ground cumin
- 1 cup undiluted, evaporated skim milk
- Salt and pepper to taste
- (Canned chicken broth and canned pumpkin may contain added salt.
- Taste the finished soup before adding salt, as additional salt may not be needed.)
- Parmesan cheese and fresh chopped parsley
Directions
In a 6-quart saucepan, 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 evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired. Transfer hot soup to pumpkin tureen. Garnish with grated Parmesan cheese and chopped parsley. Serve hot.
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