2 tbsp. pareve butter
1 onion, diced
2 stalks celery, diced
1 carrot, diced
2 tbsp. flour
1 c. pumpkin, pureed (not pie filling)
3 c. chicken broth
1/8 tsp. pepper
1/2 tsp. salt
1/4 tsp. sugar

Melt butter in soup pot and saute onion, celery and carrot until soft. Remove from heat and blend in flour very well. Add pumpkin. Gradually add broth and seasoning. Return to heat. Cover and simmer for 30 minutes. Puree in a blender or through a food mill. Serve with croutons. 6 servings at 81 calories each.