A rich, creamy flavored pumpkin soup can be served as an appetizer or as a hot lunch with a sandwich. The pumpkin and chicken broth complement each other and enhances the flavor of the soup. For a fall or winter day, you can use a fresh pumpkin from your garden or use canned pumpkin any time of the year. The recipe makes six to eight servings.
Cut the top off the pumpkin. Scoop out the seeds and stringy insides. Cut the pumpkin in half. Cut out the flesh from the sides and bottom without getting any of the outer pumpkin shell. Place the pumpkin into the blender and puree.
Slice the green onions including the tops into thin slices. Finely chop the onion and the celery. Chop the green chili pepper into small pieces.
Place the oil in a 6-quart Dutch oven. Sauté the green chili pepper, celery, green onions and onions until the onions are translucent.
Add the cumin, bay leaf, pureed pumpkin and broth to the pan. Bring to a boil. Reduce the heat and simmer for 20 minutes uncovered. Stir the pot occasionally.
Use a fork or spoon to scoop out the bay leaf and discard. Pour in the evaporated milk. Cook on low heat for five minutes. Do not allow the soup to boil.
Taste the soup and add salt and pepper if needed. If needed, add 1/2 teaspoon of each. Serve the soup in soup bowls.