Ingredients:

1 tbs butter or margarine

1 large onion, sliced

1 pound carrots, sliced

8 ounces fresh pumpkin, diced, or 1 cup canned pumpkin

1 large tomato, cut

6 cups chicken broth

1/2 tsp salt

1/8 teaspoon dried thyme, crushed

1 tsp snipped fresh mint, or 1/4 tsp dried mint, crushed

Method:

In a large saucepan melt butter.  Add onion and cook till very tender.  Add carrots, pumpkin, tomato, broth, salt, and thyme.  Bring to boiling, reduce to simmer.  Simmer covered for 30 min till vegetables are tender. 

 In blender container, blend mixture, one fourth at a time, till smooth.  Return to saucepan.  Add mint and pepper.  Cook till heated through.  Serve in soup bowls, makes 6 - 8 servings.