Pumpkin Souffle

Yield:	6 Servings
Categories:	Vegetables

2	tb	Butter
1/4	c	Finely chopped yellow onion
2	ts	Flour
1/2	c	Whipping cream
1 1/2	c	Pureed pumpkin (canned is ok)
1/2	ts	Salt
1/4	ts	Fresh ground black pepper
1/4	ts	Fresh grated nutmeg
		Cayenne pepper to taste
4		Egg yolks; lightly beaten
6		Egg whites at room temperature
1/4	ts	Cream of tartar