Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chicken stock |
| 1 large | Tomato |
| 1 each | Sprig parsley |
| 2 cups | Cubed cooked pumpkin |
| ½ each | Green pepper, diced |
| 1 each | Green onion |
| ¼ teaspoon | Thyme |
| 2 tablespoons | Butter |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Salt |
| 1 tablespoon | Flour |
| 1 cup | Milk |
| 1 teaspoon | Sugar |
INGREDIENTS
DIRECTIONS
Place 1 cup chicken stock, green pepper, tomato, onion, parsley and thyme in blender container. Cover and use on medium speed, just until vegetables are coarsely chopped. Pour into a saucepan; simmer 5 minutes. Return mixture to blender container. Add pumpkin and flour.
Cover and use on high speed until mixture is very smooth. Pour mixture into saucepan. Stir in remaining 1 cup chicken stock and all remaining ingredients. Heat to a boil, stirring frequently. Cook 3 minutes longer. Serve hot. Serves 4 to 6 Submitted By EARL SHELSBY On 10-24-94