Pumpkin Recipes

1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup canned pumpkin puree
1 teaspoon brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Combine butter, pumpkin, sugar, cinnamon, cloves, ginger, nutmeg and salt. Mix well. Keep tightly covered in the refrigerator up to 3 weeks.

Yield: 9 tablespoons.

Variation: Substitute 1/2 teaspoon pumpkin pie spice for cloves, ginger and nutmeg.

2 pounds pumpkin, peeled
2 onions, chopped
6 cups stock
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flour
1/4 cup cold water
1 cup light cream
Chopped parsley

Cut pumpkin into 1/2-inch cubes, removing seeds and fiber. Place in a saucepan with the onions, stock and seasoning. Cook over low heat until pumpkin is soft, about 1 hour.

Pur‚e pumpkin in blender. Return to saucepan. Combine flour and water and stir until smooth. Add to the soup, stirring constantly, until it begins to boil. Add cream. Mix well. Remove from heat.

Garnish with chopped parsley to serve.

1 3/4 cups canned pumpkin, canned, chilled
12 ounces evaporated skim milk, chilled
1 1/2 cups orange juice
1/2 cup banana, sliced
1/3 cup brown sugar, packed

Place all ingredients in blender and blend well. If desired, serve over ice and sprinkle with cinnamon.