Pumpkin Soup

3 c. canned or 2 lb. fresh pumpkin
3 c. scalded milk
1 T. butter
1 T. flour
2 T. brown sugar
salt & pepper
1/2 finely julienned ham

Place the pumpkin in the milk. Knead together the butter and flour and add to the milk and pumpkin. Then add the rest of the ingrediants. Heat but do not boil, and serve at once.





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