Creamy Pumpkin Soup

• 1 c. hot water
• 3/4 c. canned pumpkin
• 3 T. thinly sliced green onions
• 2 tsp. frozen orange juice concentrate
• 1 1/2 tsp. low-sodium instant chicken bouillon  granules
• 1/4 tsp. cinnamon
• 1/8 tsp. ginger
• 1/2 c. skim milk

In a 1 quart casserole, combine all ingredients, except milk.  Mix well. Cover.  Microwave at high for 3 1/2 to 5 1/2 min. or until bubbly and onions are just tender-crisp, stirring once.  Stir in milk.  Microwave at high for 30 seconds to 1 min. longer or until hot.  Stir before serving.