| | Directions | | In a 6-quart saucepan, sauté onions, green onions, and celery in oil. Cook until onions begin to look translucent. Add broth, pumpkin, and cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Garnish with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 servings. You can serve in a hallowed out pumpkins. Be sure to warm pumpkins for 20 minutes in oven at 350 degrees. |
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| Ingredients | | - |  | 2 cups onions, finely chopped |
| - | | 2 green onions, sliced thinly, tops included |
| - | | 1/2 cup celery, finely chopped |
| - | | 1/2 cup canola or vegetable oil |
| - | | 3 cans chicken broth (14-1/2 ounce cans) |
| - | | 1 can solid pack pumpkin (16 ounce can) |
| - | | 1 1/2 teaspoons ground cumin |
| - | | 1 cup undiluted, evaporated skim milk |
| - | | Parmesan cheese |
| - | | Chopped parsley for garnish |
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