In large saucepan, heat water over medium heat.

Add onion and cook until tender, about 3 minutes. Don't let the onion dry out.

Add pumpkin, broth, cinnamon, nutmeg, and black pepper. Bring to a boil, reduce heat and simmer for 5 minutes.

Stir in milk and cook until hot. Don't boil.

Blend soup, if desired. Can be served garnished with green onion tops.

Serving size is 1 cup.