Pumpkin Soup

Ron Geyer

I just received this recipe in my email. I thought/hope someone may want to try it and let us know how it is. - Ron

Pumpkin Soup

Do any of you ever wonder what to do with the pumpkin after you have scooped the insides?
This recipe calls for making a soup and then serving it in the baked shell. What a great idea. Enjoy!

Ingredients:

1 pumpkin, top removed and inside scooped out
1/2 lb. pumpkin, cubed
4 Tbsp. margarine, melted
Salt and pepper
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
4 cups vegetable broth
1 cup tomatoes, diced
1/4 cup rice

Preparation:

Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper.

Bake for 20 minutes at 400 degrees.

In a saucepan, saut mixed vegetables in remaining margarine for about 5 minutes.

Add broth and bring to a boil.

Pour broth, vegetables and rice into the pumpkin.

Return filled pumpkin to the oven with the lid on top and bake about one hour or until the pumpkin is tender, but not too soft.

Place the whole pumpkin on the table and ladle soup into bowls.

Tip: Don't throw away the seeds! Make a Spiced Pumpkin Seeds. Wash the seeds and dry them. Spread on a cookie sheet and sprinkle salt, 1/4 teaspoon cayenne, 1/2 teaspoon cumin. Toast in 350 oven for 5-8 minutes, until toasted and fragrant

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Pumpkin Bread

Ron Geyer

Ingredients:

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2/3 cup water

Preparation:

Preheat oven to 350 degrees.

Butter and flour 2 9 x 5 loaf pans.

Stir sugar and oil together.

Stir in eggs and pumpkin.

Combine dry ingredients in separate bowl.

Blend dry ingredients and water into wet mixture, alternating.

Divide batter between two loaf pans.

Bake for 30 to 40 minutes or until cake tester comes out clean.

Let stand 10 minutes. Remove from pans and cool.

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