Recipe by Vermont Organic Valley farmer Amy Forgues.
In a large kettle, over medium low heat, melt butter, then add: green pepper and onion, saute until soft.
Sprinkle flour and sea salt over the top to thicken.
Then add pumpkin, milk, chicken stock, herbs and spices to taste.
Cook until slightly thickened, stirring constantly.
Enjoy! For thanksgiving this soup is nice served in baked jack-be-little pumpkins.