2 tbsp. butter
1/4 c. chopped green pepper
2 tbsp. chopped onion
1 lg. sprig parsley
1/8 tsp. thyme leaves
1 bay leaf
1 c. canned tomatoes
1 (1 lb.) can pumpkin
2 c. chicken broth
1 tbsp. flour
1 c. milk
1 tsp. salt
1/8 tsp. pepper

Melt butter in large saucepan. Add green pepper, onion, parsley, thyme and bay leaf. Cook 5 minutes. Add tomatoes, pumpkin and chicken stock. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaf and blend the mixture in a blender.