1 quart milk
2 tablespoons butter
1/3 cup flour
2 cups cooked, mashed pumpkin
salt
freshly ground pepper
2 tablespoons minced parsley
1/2 teaspoon ground nutmeg
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Heat the milk.
Knead together the butter and the flour.
Drop this mixture in pea-sized pieces into the milk, beating
well after each addition.
When the milk is thickened and smooth, stir in the pumpkin,
salt, pepper, parsley and nutmeg.
Cook, stirring constantly, until the soup has thickened and is
very hot.
Serve immediately.Makes 4-6 servings
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