Pumpkin Soup, by Mama in Texas
(Adapted from a recipe in the classic "More With Less" cookbook)
Melt in a large heavy kettle:
2 T. Butter
¼ cup chopped green pepper
1 small onion, finely chopped
Saute until veggies are soft, but not brown.
2 T. flour
1 t. salt
2 cups chicken broth
2 cups pumpkin puree (1 15-oz. can)
2 cups milk
1/8 t. thyme
¼ t. nutmeg
1 t. chopped parsley
Cook, stirring constantly, until slightly thickened.
This is a fall and winter soup favorite in our house. We often serve it over rice. It is not at all a "sweet" soup. It has a great cheesy flavor.
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