• 2 cups finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 cup butter
• 3 cans (14 oz. each) chicken broth, regular or low-fat,
  or, about 6 cups of homemade chicken stock
• 2 cups pumpkin puree or 1 can (16 oz.) pumpkin
• 1 can (14 oz.) evaporated milk, regular or skim
• 1/4 cup grated Parmesan cheese + additional grated cheese for topping
• 1/2 tsp. curry powder
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. chili powder
• salt and pepper to taste
• 1 bay leaf
• chopped fresh chives, optional

Preparation -
In a large saucepan or stockpot, very lightly saute the chopped onions and celery in 1/4 cup butter. Cook until the onion begins to look translucent. Add the chicken broth, pumpkin puree, evaporated milk, Parmesan cheese, spices and the bay leaf. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in remaining butter.

Pour into a serving tureen or serving bowl. 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.

Pumpkin Shape Tureen - 3 pc. This large, 5 1/2 quart pumpkin tureen comes complete with a matching lid and ladle. It's perfect for serving hearty fall soups and stews!