Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  unsalted butter
     1/4           cup  green peppers -- chopped
  2        tablespoons  onions -- chopped
  1              sprig  parsley -- chopped
     1/8      teaspoon  dried thyme -- leaves
  1                     bay leaf
  1                cup  canned tomatoes
  14            ounces  pumpkin -- (1 can)
  2               cups  chicken stock
  1         tablespoon  flour
  1                cup  half and half -- cream or milk
  1           teaspoon  salt
     1/8      teaspoon  white pepper

Preparation:

Melt butter and 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 then pur‚e in blender or food processor. Blend together flour and milk and stir into soup. Add salt (omit if you used salted butter) and pepper and cook, stirring frequently, until mixture boils and thickens. Store in refrigerator until serving time. Serve hot or cold.

Nutritional Information:

130 Calories (kcal); 9g Total Fat; (59% calories from fat); 3g Protein; 10g Carbohydrate; 25mg Cholesterol; 1154mg Sodium