Instructions: In a large saucepan, melt the butter and saute the onion for 4 to 6 minutes or until golden. Mix in the pumpkin and chicken stock and cook on medium heat for 10 minutes.

Remove 1 cup of the liquid and whisk in the flour. Return the flour mixture to the soup and cook, stirring occasionally, for 5 minutes. Stir in the salt and parsley. Serve immediately with the croutons.

YIELD: 8 SERVINGS

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