Fall means cool, crisp weather. Harvests have come in and squash and pumpkin are plentiful. Soups have made their way back into the menus. Enjoy the wonderful rich taste of pumpkin soup without the fat and calories in this wonderful recipe.
Spray bottom of 2 qt. saucepan with olive oil spray. Add onions, celery, red pepper (optional) and garlic. Sautee on low heat until onions are just cooked making sure to stir constantly.
Add diced pumpkin or squash and stir. Add chicken broth, salt and pepper. Simmer until pumpkin is soft--about 20 minutes. Allow to cool slightly.
Place soup mixture in blender carefully. Puree until smooth and creamy. Empty back into saucepan.
Slowly add evaporated milk, stirring constantly. Allow to simmer and thicken about 15 minutes. Serve immediately.