Pumpkin Soup

                       by Jay Andrus

Ingredients:

1  Tbs. butter

1  Large onion, chopped

3 Stalks celery and leaves, chopped

2 Large potatoes, peeled and chopped

2 ½ Cups chicken stock (broth)

1 ½ Cups milk

1  15 oz. Can of Pumpkin

1 Cup cooked kidney beans

1 Tbs. sugar

Garlic salt, pepper, and seasoning

salt

Directions:

Prepare vegetables and sauté in

butter in frying pan. Pour stock

in with vegetables and cook until

tender. Add pumpkin and bring to

a boil.. Liquidize the soup, return

to the pan and add the milk, kidney

beans, and sugar. Reheat without

boiling, and season with garlic salt,

pepper and seasoning salt. Garnish

as desired.  Serves 4 - 6