Hurry-Up Pumpkin Soup

4 cups chicken broth
3 cups cooked, diced pumpkin or 1 28-ounce can cooked pumpkin
1 cup thinly sliced onion
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup low-fat milk (or reconstituted nonfat dry milk)

Combine all ingredients except milk in a medium saucepan. Heat to boiling; reduce heat and simmer 15 minutes.

Mash mixture well, or puree in a blender, 2 cups at a time.

Add milk to pumpkin mixture and reheat until steaming.

Servings: 8 servings, 1 cup each