Pumpkin soup #1

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter
¼ cup Chopped green pepper
2 tablespoons Chopped onion
1 large Sprig parsley
⅛ teaspoon Thyme
1 Bay leaf
1 can (8-oz) tomatoes
1 can (1-lb.) pumpkin
2 cups Chicken broth or stock
1 tablespoon Flour
1 cup Milk
1 teaspoon Salt
⅛ teaspoon Pepper

From: Judy L Garrison <bluj@...> Date: Fri, 12 Jul 1996 00:53:52 PST Melt butter in large saucepan. Add green pepper, onion, parsley, thyme and bay leaf. Cook 5 minutes. Add tomatoes, pumpkin and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Press mixture through food mill or wire strainer. Blend together flour and milk and stir into soup.

Add salt and pepper and cook, stirring frequently, until mixture comes to a boil. Serve immediately. Serves 6 EAT-L Digest 11 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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