1/4 c. chopped green pepper
2 tbsp. chopped onion
1 tsp. parsley flakes or fresh minced parsley
1/8 tsp. thyme leaves
1 bay leaf
2 tbsp. butter (or butter)
1 can (9 oz.) canned tomatoes, diced
2 c. mashed cooked pumpkin (or squash)
2 c. water
2 chicken bouillon cubes
1 tbsp. flour
2 c. milk
1 tsp. salt (optional)
1/8 tsp. pepper

Saute pepper, onion, parsley, thyme and bay leaf in butter until tender; do not brown. Add tomatoes, pumpkin/squash, water and bouillon; bring to boil. Reduce heat; simmer 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. Yield 6-8 servings.