Pumpkin Soup Recipe

  • 1/8 teaspoon pepper
  • 1 teaspoon salt
  • 2 cups milk
  • 1 tablespoon all-purpose flour
  • 2 chicken bouillon cubes
  • 2 cups water
  • 2 cups mashed cooked squash or pumpkin
  • 1 can (8-1/4 oz.) tomatoes, diced
  • 2 tablespoons butter or margarine
  • 1 bay leaf
  • 1/8 teaspoon thyme leaves
  • 1 teaspoon parsley flakes
  • 2 tablespoons onion, chopped
  • 1/4 cup green pepper, chopped

In a large saucepan melt butter and saute onion, green pepper, thyme, parsley, and bay leaf until tender but not browned. Next add the pumpkin, water, tomatoes and bouillon and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionaly. Combine milk and flour in a small mixing bowl then stir into the soup. Add the salt and pepper and cook soup over medium heat stirring often until it comes to a boil.

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