Linda's Pumpkin Soup

2 c. cooked crushed pumpkin
3 c. chicken stock
1 small bay leaf
1 tsp. marjoram
salt & pepper to taste
2 Tbs. butter
2 Tbs. flour
1/2 c. milk
1 c. sour cream
1/4 c. dry sherry

Cook together pumpkin, chicken stock, bay leaf and seasonings for 10-15 minutes. Remove bay leaf and then puree mixture. In separate pot, melt butter and stir in flour. Cook 1 minute and then add milk. Cook and stir until smooth and thick. Add sour cream and sherry and stir for 1 minute. Add pumpkin mix and heat until hot.

Hint: Use cheese pumpkins for this recipe.