Argentine Pumpkin Soup/ from Sue Ross, Family Friend
Ingredients:
1. 1 lb. pumpkin or other winter squash cut into 1 inch cubes
2. 1 fresh chili, de-seeded and chopped finely
3. 1 onion, sliced, 2 cloves garlic chopped, 1 bay leaf
4. 2 cups tomato juice, 2 3/4 cup of stock, a little milk
5. 1 tbsp. margarine, 1 tbsp chopped parsley, Salt and Pepper

Directions:
Melt the margarine in a large saucepan and cook the onion until it begins to soften. Now put in the pumpkin, garlic, chili and bay leaf. Pour in the tomato juice and stock next. Bring to a boil. Allow to simmer, stirring from time to time for 20 minutes or until the pumpkin has softened. Transfer to a blender, adding a little milk if desired for a thinner mixture. Return to pan, season and heat through before servings. Garnish with parsley.