1 cup onion, diced
2 carrots, diced
15 ounce can pumpkin
6 cups gluten-free chicken bouillon broth
1 tsp salt
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp pepper
1/8 tsp celery seed
1 cup milk
Combine all ingredients except milk in a large soup pot.
Bring to a boil. Reduce heat and simmer for 30 minutes.
Blend in blender, half at a time.
Return soup to pot. Stir in milk when ready to serve.