Pumpkin Soup Recipe
Using Fresh Pumpkin

Prep and cook time is about 45 minutes to 1 hour (not counting time to cook the fresh pumpkin)

Makes about 10 to 12 servings

2 carrots peeled and chopped
2 tbsp butter
2 stalks celery chopped
1 cup chopped onion
1 clove garlic peeled and minced
2 quarts fat free or 98% fat free chicken broth
4 cups mashed pumpkin (pumpkins provide about 1 cup of mashed pumpkin her lb of weight-rub the cut side of the pumpkin pieces with vegetable oil and place the pieces cut side down in a baking dish and bake in a 350 degree preheated oven for about 1 hour or until the pumpkin is soft when pressed-mash the pumpkin with a potato masher and if it is watery it will need to be strained with cheesecloth until dripping stops)
½ cup apple cider
1 granny smith apple peeled, cored, and chopped
2 tsp fresh chopped ginger
1 tsp cinnamon
1/8 tsp allspice
1 tsp sage

Using a 6 qt pan melt butter over high heat and add carrots, celery, onion, and garlic. Stir constantly until onion is tender about 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat to simmer and stir occasionally for about 10 minutes. Take a portion of the soup at a time and blend in the blender until somewhat smooth and then place it in a bowl. Then return all soup to the pan and reheat until hot. Add salt and pepper to taste.
If you prefer, you can add sour cream to each soup bowl and then add the soup.

This recipe came from a friend, and with a few modifications from me, I hope you enjoy.

Author: S Armstrong

Baked Pumpkin Corn Chowder

Ingredients:

1/2 cup butter

5 leeks chopped

1/4 cup flour

12 ears of corn with the kernels cut

2 cups cooked pumpkin (for instructions on how to prepare fresh pumpkin click on pumpkin recipes under blogroll)

1 quart cream (light)

1 cup Sherry (dry)

1 cup chicken broth

2 1/2 cups Chablis

Pepper (dash)

Allspice (dash)

1/2 lb bacon

Chedder cheese

In a stock pot or dutch oven melt the butter and add the next 10 ingredients through the allspice. Simmer for 15 minutes.

Fry the bacon and drain off the fat. Chop the bacon into small pieces and set aside. Take out one blender full of the chowder and blend until smooth. Pour this puree back into the chowder and add the bacon. Simmer for 35 minutes. Pour the chowder into oven-proof bowls and top with chedder cheese. Bake in a 400 degree oven for 30 minutes. Serves 6 to 8.

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