| | Directions | | Melt butter and fry onion in it. Add flour, salt pepper and sugar and cook well. Add milk slowly, stirring so butter and flour are well blended with milk. Stir until smooth and thickened. Combine pumpkin with mixture, stir well. Simmer for 5 minutes and serve hot. Serves 4. The cream of pumpkin soup tends to get very thick, so just add a bit more milk if that happens. |
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| Ingredients | | - |  | 2 tablespoons butter |
| - | | 2 cups boiled pumpkin (1 lb) |
| - | | 2 cups milk |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon sugar |
| - | | 3 tablespoons flour |
| - | | 1 onion, chopped |
| - | | Salt and pepper to taste |
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