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Pumpkin Soup
Makes 6 servings
2 tbsp butter
1/4 cup green pepper, chopped
2 tbsp onion, chopped
1 large sprig parsley, chopped
1/8 tsp dried thyme leaves
1 bay leaf
1 cup canned tomatoes
14oz canned pumpkin
2 cups chicken stock
1 tbsp flour
1 cup half and half
1 tsp salt
1/8 tsp pepper
Melt butter and add green pepper, onion, parsley, thyme and bay
leaf. Cook five minutes. Add tomatoes, pumpkin, and chicken stock.
Cover and simmer 30 minutes, stirring occasionally. Puree in blender
or food processor. Blend together flour and half and half, and stir
into soup. Add salt and pepper and cook, stirring frequently, until
mixture boils and thickens. Store in refrigerator until serving
time. Serve hot or cold.
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Pumpkin 05