Pumpkin Soup

This soup does not taste the way you would think it would taste-not sweet like pumpkin pie. Instead, it tastes like-and is-a thick creamy soup that most people like a lot. Enjoy!

1 small onion, chopped
¼ cup green pepper, chopped
2 tablespoons butter
¼ teaspoon thyme
1 bay leaf
2 tablespoons fresh parsley, snipped
2 cups cooked or canned pumpkin pulp
2 cups chicken broth
2 cups chopped canned or fresh tomatoes (15-oz. Can)
Salt and pepper to taste
1 cup milk
2 tablespoons flour

(If using fresh pumpkin, which makes the best soup, cut up pumpkin and discard seeds and stringy insides. Boil or bake until tender-30 minutes or so-and remove the pulp from the shell. Use the pulp for the soup.)

Saute onion, green pepper, thyme, bay leaf and parsley in butter for 5 minutes, stirring well. Add pumpkin, broth and tomatoes, and bring to a boil. Simmer for 30 minutes. Strain or pulverize the mixture, after removing the bay leaf, using a blender, food processor, or Foley-type food mill. Return the mixture to the stove and add salt and pepper. Mix flour with milk and dissolve well, then add to soup. Stir and cook until the soup is thickened. Serve in a cup or bowl. Makes 6 cups.