An unusual and attractive holiday soup.
Melt butter in heavy skillet and saute green pepper, shallots, parsley, and bay leaf until vegetables are tender, about 5 minutes. Add tomatoes, pumpkin, and chicken stock. Cover and simmer 20 to 30 minutes, stirring occasionally. Put mixture through food mill and set aside. Combine flour, milk, and cream, stirring with a whisk. When blended add to soup, along with salt and pepper. Heat slowly, stirring, until mixture just reaches a boil. Serve immediately.