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

 * 1) In a 6-quart saucepan, sauté onions, green onions, celery and chili pepper in oil.
 * 2) Cook until onions begin to look translucent.
 * 3) Add broth, pumpkin, bay leaf, and cumin.
 * 4) Bring to a boil.
 * 5) Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.
 * 6) Remove bay leaf.
 * 7) Add evaporated milk and cook over low heat 5 minutes. Do not boil.
 * 8) Taste and adjust seasoning, if necessary.
 * 9) Add ½ teaspoon salt and ½ teaspoon black pepper, if desired.
 * 10) Transfer hot soup to pumpkin tureen.
 * 11) Garnish with grated parmesan cheese and chopped parsley.
 * 12) Serve hot.