Pumpkin-Oyster Soup


2 tablespoons butter
3 stalks celery, chopped
2 onions, peeled and chopped
1 cup mashed, cooked pumpkin
4 cups chicken stock
1 cup cream
1 cup oysters, drained of liquid
Salt and pepper to taste


Melt butter in soup kettle. Saute celery and onions until tender. Remove from heat, stir in pumpkin and stock. Heat slowly, add cream, and stir until blended. Add oysters, season with salt and pepper, and cook gently about 10 minutes, or until oysters are heated through. Do not boil. Garnish with parsley.


Serves 6

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