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Hearty Pumpkin Soup


  • 1/4 cup green pepper, chopped
  • 1 bay leaf (opt.)
  • 2 Tbsp. butter or margarine
  • 2 cup water
  • 1 Tbsp. flour
  • 1 tsp. butter
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  • 2 Tbsp. chopped onion
  • 1 tsp. parsley flakes
  • 1 diced tomato
  • 2 cups mashed cooked pumpkin or squash
  • 2 cups milk
  • 1/8 tsp. pepper


Saute' pepper, onion, parsley and bay leaf in butter until tender. Do not brown. Add tomatoes, pumpkin or squash, water and bouillon. Bring to a boil. Reduce heat. Simmer for 30 minutes, stirring occasionally. In small bowl combine flour and milk; blend well. Stir into soup mixture. Add salt and pepper. Cook over medium heat, stirring frequently, until mixture boils.

By Robin from Washington, IA

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