Creamy Pumpkin Soup

• 2 cups finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 cup butter
• 3 cans chicken broth - 14 oz. each, regular or low-fat,
or, about 6 cups of homemade chicken stock
• 2 cups pumpkin puree or 1 can of pumpkin (16 oz)
• 1 can evaporated milk - undiluted, regular or skim
• 1/4 cup grated parmesan + additional for topping
• 1 bay leaf
• 1/2 tsp. curry powder
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. chili powder
• salt and pepper to taste
Preparation -
In a large saucepan or stockpot, very lightly saute onions and celery in 1/4 cup butter. Cook until onions begin to look translucent. Add broth, pumpkin, evaporated milk, Parmesan, spices and bay leaf. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Add salt and pepper, if needed. Stir in remaining butter.

A winner!!!