PUMPKIN SOUP 3 GREEN ONIONS, SLICED 2 TBSP MARGARINE 2 CUPS PUREED PUMPKIN 2 TBSP FLOUR 1 TSP SALT TSP

P GROUND GINGER TSP TUMERIC 2 CUPS SKIM MILK 4 TSP CHICKEN BOULLION DISSOLVED IN 1 QT WARM WATER Saute onion in margarine and stir in pumpkin. Blend flour, salt and spices with 1/3 cup milk and then stir into the pumpkin mixture. Add remaining milk and cook, stirring constantly for -10 minutes or until thickened. Do not allow to boil. Mix in bouillon and heat almost to boiling. Serve hot, garnished with chives or parsley. Makes 8 cups.