QUICK AND EASY CREAMY PUMPKIN SOUP

2 cups finely chopped onions
2 green onions, sliced thinly, tops included
1/2 cup finely chopped celery
1 green bell or chili pepper, chopped
1/2 cup canola or vegetable oil
3 cans chicken broth (14 l/2-ounce cans) or 6 cups homemade chicken stock
2 cups pumpkin puree
(To make puree, cut whole pumpkin into quarters and place flesh-side up in baking dish with 1/2 inch of water in bottom. Bake at 350° for 45 minutes to 1 hour. The seeds can also be roasted on a separate cookie sheet for 20 minutes, sprinkled with soy or Worcestershire sauce.)
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

1. In a 6-quart saucepan, sauté onions, celery and chili pepper in oil.
Cook until onions begin to look translucent.

2. Add broth, pumpkin, bay leaf and cumin.
Bring to a boil.
Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.

3. 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.

4. Garnish with grated Parmesan cheese and chopped parsley.
Serve hot.
Makes six to eight servings.