Creamy Pumpkin Soup Recipe and Scones

Creamy Pumpkin Soup

1 small onion, chopped
2 tablespoons chopped green and red peppers
1 tablespoon fresh parsley
1 bay leaf
1 tablespoon butter
1 cup canned tomatoes
2 cups canned or pureed pumpkin
2 cups water
2 cups milk( whole, evaporated or even cream
2 teaspoons chicken bouillon powder or 2 cubes
1 tablespoon flour
salt and fresh ground pepper to taste
Melt butter and sauté onion and herbs until onion is transparent. Add pumpkin, tomato, milk and water. Slimmer. Mix flour with a little water to make a rue. Combine with some soup liquid and blend thoroughly. Strain if needed before adding to the soup. Stir and simmer. If desired, puree in blender for smoothness. Excerpt from my article Five Fantastic Fall Soups.

Scones:
I take one batch of bread dough and heat a pan of hot oil. I make a small roll piece of dough and pat it flat. If you have time you can let them rise. Fry in hot oil until browned nicely. Drain on paper plates or napkins. Serve plain or with honey butter or sprinkled with cinnamon sugar.

blessings,

joan of ark