Creamy Pumpkin Soup

by Vickie Smith (Edited by Bethany Smith)

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

Instructions: 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. Add some soup liquid to the rue and blend thoroughly. Then add rue to soup. Strain if needed before adding to the soup. Stir and simmer. If desired, puree in blender for smoothness.

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