Pumpkin Soup

Serves 6

2 tablespoon butter
1/4 cup chopped green pepper
2 tablespoon chopped onion
1 large sprig parsley
1/8 teaspoon thyme
1 bay leaf
1 (8oz) can tomatoes (1 cup)
1 lb cooked pumpkin (canned OK)
2 cup chicken broth or stock
1 tablespoon flour
1 cup milk
1 teaspoon salt
1/8 teaspoon pepper

Melt butter in large saucepan. Add green pepper, onion, parsley, thyme and bay leaf. Cook 5 minutes. Add tomatoes, pumpkin and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Puree. Blend together flour and milk and stir into soup. Add salt and pepper and cook, stirring frequently, until mixture comes to a boil. Serve immediately