2 lg. onions, chopped
1/4 c. butter
5 c. chicken broth
1 1/2 c. canned pumpkin
1/2 c. dried lentils, washed
1/2 tsp. freshly ground pepper
1/4 tsp. marjoram
1/4 tsp. thyme
Dash of two of Tabasco
1 c. half & half
1/2 c. toasted, sliced almonds

In large kettle, saute onion in butter until golden; don't brown. Add broth, pumpkin, lentils, and spices. Cover and simmer 1 1/4 to 1 1/2 hours or until lentils are tender. Cool some. Puree in several batches in blender or food processor. Return to kettle; add half & half. Heat through. Serve with toasted almond sprinkled over top. Makes about 6 servings.