Complexity: Medium


  • 1 lb pumpkin peeled and cut into chunks
  • 6 cups water
  • 1/2 small sweet pepper
  • 1 medium onion chopped
  • 3 Chicken bouillon cubes
  • ½ medium carrot chopped
  • 2 – 3 garlic cloves, chopped
  • 2 tbsp chopped celery
  • ¼ cup chopped chives
  • 2 cups milk
  • 3 oz margarine
  • 3 oz flour
  • 1 tsp salt
  • ½ tsp black pepper


  1. Peel, wash and cut pumpkin into small pieces. Add to large pot. Add water, sweet pepper, onion, carrots, garlic, celery,chives and bouillon cubes. Boil until the vegetables are soft.

  2. In a food processor, puree the vegetables and liquid in small portions until all is done. Set aside in separate bowl.

  3. In the same pot, melt margarine, add flour and stir for 1 minute until smooth. Add milk and stir until sauce is thickened.

  4. Add pumpkin puree to white sauce (adding a little at a time at first),and mix until well blended. Reheat but do not let boil. Season to taste with salt and pepper and serve.