Recipe for October 6, 2007:

How to Cook a Pumpkin

Cut pumpkin in half and remove seeds and stringy matter. Cut the pumpkin into large pieces and steam over boiling water for 25 to 30 minutes or until fork tender. Drain and let cool. Use a spoon and scrape the cooked pumpkin out of rind. Place pumpkin in food processor and blend until smooth.

You can also bake the pumpkin by placing the pieces on a single layer in a shallow baking dish, skin side down. Cover with foil and bake for 1 to 1 1/2 hours or until fork tender. Let pumpkin cool and spoon pumpkin out of rind. Place in food processor and blend until smooth.

Pumpkin will keep in the refrigerator for 2 to 3 days. It can also be frozen for up to 3 months.

Pumpkin Soup

5 cups cooked pumpkin or squash, pureed
4 cups chicken stock
2 tbsp. butter
1 large onion, chopped
3 garlic cloves; crushed
1 cup Cheddar cheese, shredded
1/4 cup pumpkin seeds
Salt and pepper

In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.

In clean saucepan, bring the pumpkin puree back to a boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes.

Meanwhile, in a small skillet, melt butter over medium low heat, sauté onion and garlic; stirring, until softened about 5 minutes. (do not brown-it will turn bitter) Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.

Meanwhile in skillet over medium heat, toast the pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste.

Garnish with pepper and pumpkin seeds.