Pumpkin Soup

2 c. chicken or vegetable stock, divided
1/2 green pepper, seeded and diced
1 large tomato
1 green onion
1 sprig parsley
1/4 t. thyme
1 1-lb. can pumpkin or 2 c. cubed cooked pumpkin
1 T. flour
2 T. butter
1 c. milk
1/2 t. nutmeg
1 t. sugar
1/2 t. salt

Place 1 c. stock, green pepper, tomato, onion, parsley, and thyme in blender container. Cover and use on medium speed, just until vegetables are coarsely chopped. Pour into a saucepan; simmer 5 minutes.

Return mixture to blender container. Add pumpkin and flour. Cover and use on high speed until mixture is very smooth. Pour mixture back into saucepan. Stir in remaining broth and all remaining ingredients. Heat to a boil, stirring frequently. Cook 3 minutes longer. Serve hot.

Serve 4-6.

Adapted from Seminole Indian Recipes, p. 1.