2 tbsp. butter
1 onion, finely diced
2 tsp. chopped green pepper
2 stalks celery, finely diced
1 carrot, sliced
2 tbsp. flour
1 c. cooked & pureed pumpkin
Few drops Worcestershire sauce
3 c. chicken broth
1/2 tsp. salt
1/8 tsp. white pepper
Pinch of sugar
1/2 c. whipped cream
1 c. milk

Saute onion and green pepper slowly in butter 5 minutes in a soup pot. Add celery and carrot; cook 1 minute. Remove from flame; blend in flour well. Add pumpkin, then gradually broth, milk and seasonings. Return to flame; bring soup to a boil uncovered. Cover and simmer for 30 minutes. Puree all in a blender or Foley mill. Add cream. Serve immediately.

For a novel idea, serve in a scooped-out pumpkin which is used as a tureen and brought to the table.