2 tbsp. butter
1 c. diced onions
1 c. diced celery
9 c. raw pumpkin or 9 c. canned pumpkin (peeled, seeded & cut into dice-sized cubes)
3 (13 oz.) cans chicken broth (College Inn brand is very good)
3/4 c. milk
1/8-1/4 tsp. hot sauce
Some chopped parsley to sprinkle on top later

Melt the butter in a 4 quart saucepan, add the onions and celery and cook over medium heat for 5 minutes until the vegetables are soft. Add the pumpkin and broth. Bring to a boil then reduce the heat, cover and simmer 15 minutes or until the pumpkin is tender. Uncover and cool slightly, then place in a blender and puree. Return puree to sauce pan, add milk, hot pepper sauce and salt. Heat and stir. That's it. Makes 10 cups. Put some chopped parsley on before serving.