• 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 homemade chicken stock
• 2 cups pumpkin puree or 1 can of pumpkin (16 oz)
• 1 can evaporated milk - 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 the onions and celery in 1/4 cup butter. Cook only until the onions begin to look translucent. Add the 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 the remaining butter. Top with grated parmesan cheese and chopped fresh chives, if desired. For Soup in a Pumpkin, pour the hot soup into a prepared pumpkin shell.

Pfaltzgraff "Evening Sun" Soup / Cereal Bowl Saturated color in rich oranges, firey reds, sunny yellows and sage green, Evening Sun by Pfaltzgraff is a bold design statement that celebrates the vibrant palette of a Southwestern sundown.