2 tbsp. butter
1 diced med. onion
2 stalks diced celery
1 carrot, diced
2 tbsp. flour
1 c. cooked pumpkin (canned ok)
3 c. chicken stock
1/2 tsp. salt
1/8 tsp. pepper

In large saucepan, saute onion in butter until golden. Add celery and carrot. Blend in flour. Add pumpkin, stock, salt and pepper. Bring to a boil. Cover and simmer 30 minutes, cool and pour in blender. Serve with cornbread and add 2 tablespoons cream or half and half to each bowl of soup. Makes 4 servings.