PUMPKIN SOUP
1 lb. fresh or canned pumpkin chunks
2 medium potatoes, peeled
3 cups chicken broth
3 cups milk
¾ teaspoon salt
Sprinkle each of: pepper, nutmeg and ginger
½ cup sour cream
Peel pumpkin, cut into 2-inch chunks; boil for 40 minutes or until tender. Drain and place in blender. Boil the potatoes for 20 minutes. Drain and place in blender with pumpkin. Add 1 cup chicken broth; blend until smooth. Return to large saucepan; add remaining ingredients except sour cream. Simmer over low heat for 5 minutes or until hot. Ladle into soup bowls; top with sour cream. Yield: 8 servings.
PUMPKIN CASSEROLE
6 cups pumpkin, peeled and cut into ½-inch cubes
2 cups water
¼ cup onions, chopped
1 teaspoon salt
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
6 oz. herb stuffing mix
½ cup butter or margarine
Combine pumpkin, water, onions and salt in large saucepan; bring to a boil and simmer for 7 minutes. Remove from heat and drain. Combine chicken soup, sour cream and carrots in medium mixing bowl and fold into pumpkin mixture. Combine stuffing mix and melted butter; place half in bottom of greased 9x12-inch baking dish. Top with vegetable mixture; repeat layers. Bake at 350° for 25-30 minutes. Yield: 6-8 servings.
PUMPKIN STREUSEL COFFEE CAKE
1 ¼ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 large egg
¾ cup pumpkin, puréed
½ cup milk
½ cup sugar
¼ cup butter or margarine, melted
¾ cup raisins
Mix flour, baking powder, salt, cinnamon and nutmeg in large bowl. Combine egg, pumpkin, milk, sugar and butter; add to dry ingredients; stir with wooden spoon until well blended (do not beat). Fold in raisins. Pour half of the batter into greased 9-inch square baking dish; top with half of *Streusel Topping. Repeat with remaining batter and topping. Bake at 375° for 35 minutes or until done; cool. Serve warm.
*STREUSEL TOPPING: Combine ½ cup dark-brown sugar, ½ cup chopped nuts, ¼ cup flour, 2 tablespoons melted butter, 1 teaspoon ground cinnamon.
PUMPKIN YEAST BISCUITS
2 packages dry yeast
½ teaspoon granulated sugar
½ cup warm water
1 cup milk, scalded and cooled
1 cup pumpkin purée
1 cup firmly packed light brown sugar
½ cup butter, melted
6 to7 cups flour
2 teaspoons salt
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
Dissolve yeast and sugar in water; let stand until bubbly. Combine yeast mixture, milk, pumpkin, brown sugar and melted butter in large mixing bowl. Add flour, salt, pumpkin pie spice and ginger; stir until a soft dough forms. Knead on a floured surface until dough is smooth and elastic (10 to 12 minutes). Place dough in a greased bowl; turning once to coat. Cover and let rise until doubled in size (2 to 3 hours).
On a lightly floured surface, roll out dough to ½-inch thickness. Cut out biscuits with a floured biscuit cutter. Place close together on a greased baking sheet; cover and let rise until doubled in size. Bake at 350E for 25 minutes or until golden brown. Yield: 50 biscuits.