PUMPKIN LENTIL SOUP

3 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) pumpkin
1/2 cup dried onion
1/2 cup dry lentils
Salt and pepper, to taste
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1 cup evaporated milk

Combine chicken broth and pumpkin in a Dutch oven. Add onion, lentils, and seasonings. Bring to a boil; reduce heat and simmer 1 hour. Mash lentils or puree with a hand blender. Add milk; simmer 30 minutes. Serves 4 to 6.