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1/8 teaspoon pepper
1 teaspoon salt
2 cups milk
1 tablespoon all-purpose flour
2 chicken bouillon cubes
2 cups water
2 cups mashed cooked squash or pumpkin
1 can (8-1/4 oz.) tomatoes, diced
2 tablespoons butter
1 bay leaf
1/8 teaspoon thyme leaves
1 teaspoon parsley flakes
2 tablespoons onion, chopped
1/4 cup green pepper, chopped

In a large saucepan melt butter and saute onion, green pepper, thyme, parsley, and bay leaf until tender but not browned. Next add the pumpkin, water, tomatoes and bouillon and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionaly. Combine milk and flour in a small mixing bowl then stir into the soup. Add the salt and pepper and cook soup over medium heat stirring often until it comes to a boil.

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