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Cream of Pumpkin Soup
Cut the pumpkin into pieces.
Put eschallot, celery and thyme tied together, into water or stock and bring to a boil. Add the pumpkin, salt and pepper to taste. Reduce the heat and leave to simmer.
Make a white sauce using margarine, flour and milk. Add salt and pepper to taste.
Remove the stock from the heat. Remove the bunched seasonings from the stock, and pass the remainder through a sieve.
Add the stock to the white sauce. Adjust the flavour and consistency, adding more milk if too thick.
Serve hot with croutons.
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