Pumpkin Soup - cooking recipe

Ingredients

2 Tbsp. butter or substitute
1 onion
1/2 stalk celery
2 Tbsp. flour
2 c. pumpkin puree, canned, fresh or frozen
2 c. chicken stock
2 c. milk
1/2 tsp. marjoram
1/4 tsp. freshly ground pepper

Preparation

Melt butter in heavy kettle.
Cut onion and celery in chunks; chop finely in food processor.
Saute onion and celery until clear. Add flour.
Stir and cook over low heat 3 minutes.
Add pumpkin puree.
Mix thoroughly while heating 5 minutes.
Return to food processor.
Process until smooth.
Return to kettle; add stock. Heat to boiling, then simmer.
Five minutes before serving add milk and spices.
Continue heating but do not boil.
Serve with croutons.