Description Edit


Contributed by Catsrecipes Y-Group

  • Makes 6 to 8 servings

Ingredients Edit

Directions Edit

  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.
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