Creamy Pumpkin Soup

Roasted Pumpkin Seeds

Pot Roast

Pumpkins
	Large field pumpkins are usually used for jack-o-lanterns.
	Smaller sugar varieties can be used for pies, cakes, custards, quick breads, and soups.
	Roasted pumpkin seeds make a great snack!
	Pumpkin is an excellent source of beta carotene.
	No time to prepare fresh pumpkin? Canned pumpkin puree is excellent—no loss of nutrients.

Creamy Pumpkin Soup

Serves 6

3 lb. pumpkin

1 Tbs. peanut oil

1/2 cup chopped celery

1/2 cup chopped onion

Salt and freshly ground black pepper, to taste

32 oz. chicken or vegetable broth

1 cup low fat milk or plain yogurt

2 Tbs. roasted pumpkin seeds

Preheat oven to 350 degrees F. Pierce pumpkin all over with a fork, and microcook for 3 to 5 minutes to soften the shell. Cut in half, scoop out seeds (save for roasting) and place pumpkin cut side down on a greased baking sheet. Bake 40 minutes until tender. Let cool, and scoop pulp into a bowl.
In a soup pot, heat oil over low heat. Add celery, onion, salt, and pepper, and cook for 10 minutes. Add pumpkin and broth. Bring to a boil, then reduce heat to low and cook 15 minutes. Purée the mixture in batches in a food processor. Return soup to pot, add milk or yogurt, and heat gently. Serve hot, sprinkled with roasted pumpkin seeds.

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Roasted Pumpkin Seeds

Preheat oven to 400 degrees F. Wash pumpkin seeds in a colander to remove any fiber and pulp. Spread seeds on a lightly buttered cookie sheet. Sprinkle with salt. Bake 8 to 10 minutes until seeds are golden brown, shaking the pan a few times during cooking.

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Pot Roast

That wonderful aroma of a pot roast greets you as you open the door on a cold, fall day…. Ahh!

3-4 lb. pot roast

Flour

2 Tbs. oil

2 carrots, cut in chunks

2 stalk celery, cut in chunks

2 onions, cut in chunks

1 large potato, cut in chunks

3 cloves garlic

2 cups beef broth

1/2 cup red wine (optional)

Salt and pepper, to taste

1 bay leaf

Dredge roast in flour. In a heavy oven-proof pot, heat oil, and brown meat on all sides. Add vegetables, stock, wine (if using), salt, pepper, and bay leaf. Cover and bake 3 hours at 300¼F or simmer on top of the stove. Remove bay leaf before serving.
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