|Finely chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Canned pumpkin/2 cups mashed cooked pumpkin||16 Ounce (1 can)|
|Canned plum tomatoes||14 Ounce, undrained and chopped (1 can)|
|Chicken broth||2 Cup (32 tbs)|
Saute green pepper, green onions, and parsley in butter in a Dutch oven about 5 minutes or until tender.
Add remaining ingredients except sour cream, bring to a boil.
Cover, reduce heat, and simmer about 15 minutes.
Serve soup hot with a dollop of sour cream, if desired.