Pumpkin Soup

Name: Pumpkin Soup
Yield: Serves 6
Ingredients: 1(1 lb.) can pumpkin; 1 (8 oz.) can tomatoes (1 c.); 1 bay leaf; ⅛ tsp. thyme leaves; 1 large sprig parsley; 2 tblsp. chopped onion; ¼ c. chopped green pepper; 2 tblsp. butter; 1 tsp. salt; ⅛ tsp. pepper; 1 tblsp. flour; 1 c. milk; 2 c. chicken broth or stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Taste this soup and you’ll know why swanky restaurants serve it

Ingredients

2 tblsp. butter
¼ c. chopped green pepper
2 tblsp

Soup

Method

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