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Pumpkin Soup

2 cups chicken stock
1/2 green pepper, diced
1 large tomato
1 green onion
1 sprig parsley
1/4 teaspoon thyme
2 cups cubed cooked pumpkin
1 tablespoon flour
2 tablespoons butter
1 cup milk
1/2 teaspoon nutmeg
1 teaspoon sugar
1/2 teaspoon salt


     Place 1 cup chicken stock, green pepper, tomato, onion, parsley and thyme in blender. Cover and blend medium speed, just until vegetables are coarsely chopped. Put into a saucepan and simmer for 5 minutes.

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