7 tbsp. butter
2 lbs. onions, thinly sliced
4 cloves garlic
2 1/2 lbs. diced pumpkin
6 c. chicken stock
Salt to taste
1 lg. stalk of celery, chopped
3 tbsp. flour

Melt 4 tablespoons butter in large saucepan. Saute onions and garlic until golden. Add the pumpkin, chicken stock, salt and celery. Bring to a boil, then simmer until pumpkin is well cooked and soft, about 30 minutes. Blend the soup in an electric blender until the pumpkin is completely dissolved. Return to pan. Knead the flour with two tablespoons of butter and gradually add it to the soup beating with a wire whisk. Bring soup to a boil, whisking until it thickens. Correct the seasonings and serve. May be served hot or cold.