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VUE POINTE PUMPKIN SOUP 
1 lb. (about 3 c.) fresh pumpkin, peeled and diced
1 sm. onion, diced
1/4 lb. carrots, diced
1/2 tsp. dried thyme
1 clove garlic
1 bay leaf
1 oz. bacon (about 3 strips)
1 tbsp. Worcestershire sauce
1/4 tsp. black pepper
2 tbsp. catsup
1 c. water
10 chicken bouillon cubes
6 c. chicken stock
10 tbsp. flour
1/4 c. evaporated milk

Place all except last three ingredients in a 4 quart saucepan. Add 1 cup chicken stock and boil rapidly for 30 minutes or until pumpkin is soft and mushy. Remove from heat.

Stir in flour gradually. Mixture will be very thick. Add chicken stock slowly over low heat, mixing well. When well blended, put through a medium gauge sieve. Just before serving, add milk and reheat. Serves 10. Tastes great and is perfect in fall (Halloween).

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