No Cream Creamy Pumpkin Soup

== Description ==
Contributed by Catsrecipes Y-Group
* Makes 6 to 8 servings
== Ingredients ==
* 2 cups finely chopped onions
* 2 green onions, sliced thinly, tops included
* ½ cup finely chopped celery
* 1 green chili pepper, chopped
* ½ cup canola or vegetable oil
* 3 cans chicken broth (14½ oz cans) or 6 cups homemade chicken stock
* 2 cups pumpkin purée or 1 can (16 oz) solid pack pumpkin
* 1 bay leaf
* 1½ 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 
* 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 ½ teaspoon salt and ½ teaspoon black pepper, if desired.
# Transfer hot soup to pumpkin tureen.
# Garnish with grated parmesan cheese and chopped parsley.
# Serve hot.
Category:Cathy's Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Evaporated milk Recipes
Category:Fresh chile pepper Recipes
Category:Halloween Recipes
Category:Onion Recipes
Category:Parmesan cheese Recipes
Category:Pumpkin Recipes