Instructions: This lovely dish can be served year-round if you have prepared some pureed pumpkin and stored it in your freezer. Otherwise, use canned. People will be impressed with this dish on a cold January evening, as it is rich and warming. Warming is a Colonial term for serious food!

In a frying pan, saute the onion in the butter until transparent. Add the flour and cook until the flour and butter begin to turn a very light golden brown. Using a whisk, add the cream and cook until a thick sauce is obtained. Pour this sauce into a medium-sized mixing bowl and add the remaining ingredients, except the eggs and cream of tartar. Mix well. Then stir in the egg yolks, one at a time. A mixer is great for this.

Whip the egg whites along with the cream of tartar and gently fold into the pumpkin mixture. Do not overmix. Place in a buttered 1-1/2 quart souffle dish and bake in a preheated oven at 350 for about 30 minutes, or until the souffle begins to expand and brown ever so slightly on top. Serve right away.

Serve this as a vegetable course at a light dinner. It is rich enough to stand up against anything!

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