It’s delicious! It’s a great way to use up the pumpkins or squash from the garden.
1 small onion, chopped
2 tablespoons chopped green and red peppers
1 tablespoon fresh parsley
1 bay leaf
1 tablespoon butter
1 cup canned tomatoes
2 cups canned or pureed pumpkin
2 cups water
2 cups milk( whole, evaporated or even cream
2 teaspoons chicken bouillon powder or 2 cubes
1 tablespoon flour
salt and fresh ground pepper to taste
Melt butter and sauté onion and herbs until onion is transparent. Add pumpkin, tomato, milk and water. Simmer. Mix flour with a little water to make a rue. Combine with some soup liquid and blend thoroughly. Strain if needed before adding to the soup. Stir and simmer. If desired, puree in blender for smoothness.
always, Vickie
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