Ingredients Weight Measure
Sweet butter 4 oz.
Onion, chopped 4 oz.
Vegetable stock, canned 5 cups
Pumpkin puree, canned 6 cups
TABASCO® brand Original Red Sauce 2 oz.
Milk 5 cups
Cloves, ground 1/4 tsp.
Lemon juice 2 tsp.
Heavy cream, 35% 1/2 cup
Salt 1 tsp.


  1. Melt butter and sweat onions; then add the stock and bring to boil.
  2. Stir in pumpkin; then reduce heat and simmer for one hour.
  3. Add TABASCO® Sauce, milk, cloves, lemon juice and cream. Season with salt.
  4. Bring back heat to just below boil. Remove from heat and puree. Hold warm for service.

Yield: 12 servings

Serving idea: Make a TABASCO® Whipped Cream by stirring 1 tsp. Original TABASCO® brand Pepper Sauce into 1 cup whipped cream. Garnish each soup bowl with 1 Tbsp. TABASCO® Whipped Cream.