|Finely chopped onion||2 Tablespoon|
|Cooked pumpkin||2 Cup (32 tbs), thoroughly drained (Use Canned Or Fresh)|
|Chicken stock||2 1⁄2 Cup (40 tbs) (Use Fresh Or Canned)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Ground cloves||1⁄8 Teaspoon|
|Lemon juice||1 Teaspoon|
|Heavy cream||1⁄4 Cup (4 tbs)|
In a heavy 4-quart saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions and cook for 2 or 3 minutes, stirring, until they are transparent but not brown.
Add the pumpkin, chicken stock, milk, the cloves, sugar, lemon juice, Tabasco and salt.
Stir thoroughly to blend all the ingredients.
Bring to a boil, then reduce the heat to its lowest point and cook the soup, stirring occasionally, for 15 minutes.
Then puree the soup by forcing it through a fine sieve or food mill into a large mixing bowl.
Do not use a blender; it will result in too bland and smooth a texture.
Stir in the cream.
Return the soup to the saucepan and heat it through without letting it come to a boil.