Hearty Lentil-Pumpkin Soup

2 c onions, sliced
3 Tbsp butter
1/2 c lentils
5 c chicken stock or broth
1 1/2 c canned pumpkin
1/8 tsp marjoram
1/4 tsp ground thyme
1/8 tsp curry powder
1/4 tsp white pepper
2-3 Tbsp Tabasco sauce
1 c light cream
salt to taste
Sauté onions in butter in large saucepan until limp. Stir in lentils and chicken stock. Add pumpkin, marjoram, thyme, curry powder, white pepper and Tabasco. Cover and simmer 1 1/2 hours or until lentils are tender. Cool to room temperature. Puree mixture in blender. Refrigerate until ready to serve. Reheat. Add cream slowly. stirring. Taste to correct seasonings. Serve in soup bowls or cups. Serves 6-8

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