2 tbsp. butter
1/4 c. chopped green pepper
1 sm. onion, finely chopped
2 med. tomatoes, peeled, seeded and chopped
2 tbsp. flour
2 c. pureed pumpkin
2 c. chicken broth
2 c. milk
1 tsp. chopped parsley
1 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. thyme

In skillet melt butter, saute green pepper and onion until soft but not brown. Add tomatoes and stir until heated. Blend in flour. Add remaining ingredients, cook over medium heat, stirring constantly until slightly thickened.

NOTE: Use sodium reduced chicken broth, omit salt and use unsalted butter to reduce sodium content.