Pumpkin-Mushroom Bisque


    1 cup thinly sliced fresh mushrooms 
    1/2 cup chopped onion 
    1 tablespoon margarine or butter 
    2-1/2 cups reduced-sodium or regular chicken broth 
    1  16-ounce can pumpkin 
    1  12-ounce can (1-1/2 cups) evaporated skim milk 
    1/4 teaspoon pepper 
    1/8 teaspoon salt 
    Dash ground cinnamon 
    3/4 cup frozen Florida Orange Juice Concentrate, thawed 
    Sliced green onion and/or roasted pumpkin seeds

In a large saucepan cook mushrooms and onion in margarine until tender.  
Add broth, pumpkin, milk, pepper, salt, and cinnamon.  
Heat through but do not boil. 
Stir in thawed concentrate; heat but do not boil.  
Garnish with green onion. 

Makes 4 side-dish servings.