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3 tablespoons margarine or butter
2/3 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups mashed pumpkin (fresh cooked or 1 - 16 ounce can)
1 (16-ounce) can cream-style corn
3 cups skim milk (or 1 cup nonfat dry milk crystals plus 2 1/2 cups water)
Melt margarine or butter over low heat in large saucepan. Add onion and green pepper and cook slowly until softened. Add salt, pepper, pumpkin and cream-style corn. Cook 5 to 10 minutes on low heat. Stir often to keep from sticking. Add milk slowly while stirring. Cook just to boiling, stirring all the time. Serve hot. Makes 7 (one-cup) servings.
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