• 1/4 cup butter
• 2 large onions, chopped
• 1/2 cup lentils
• 5 cups chicken stock
• 1 1/2 cups canned pumpkin
• 1/8 tsp marjoram
• 1/8 tsp thyme
• 1/4 tsp coarsely ground black pepper
• Dash hot pepper sauce
• 1 cup half and half Salt
• 1/2 cup toasted sliced almonds

1. Melt butter in large kettle and cook onions until lightly browned.
2. Stir in lentils and chicken stock.
3. Add pumpkin, herbs and seasonings.
4. Simmer, covered about 1 1/2 hours or until lentils are cooked.
5. Cool and puree in blender. At serving time heat to simmering and add half and half, salt to taste, sprinkle with almonds.
6. For a memorable presentation, use a hollowed out pumpkin shell for soup tureen.

Makes 6 to 8 servings.