Yummy Pumpkin Treats... M'm, M'm, Good!

Yesterday, [for all practical purposes], talking about pumpkins made me think of all the good things that one can do with pumpkins. They can be used as decorative objects by just setting them down on your steps along with your choice of mum plants or branches of Autumn leaves, or just to by themselves. They can be carved into jack 'o lanterns, or one can paint a jack 'o lantern or "silly" face on the pumpkins. We know they can be used as vases for flowers, or how about bowls for a dip or to hold other edibles of one's choice. Pumpkins can have their seeds scooped out, washed, cleaned to separate, then roasted and salted for pumpkin seed snacks. How about just peeling off their skin and cutting up their flesh to cook by baking or simmering on the stove top until tender, then mashed to eat as a vegetable, seasoning it however you wished. You could add some apple slices, which have been sauteed in a little butter and brown sugar, and sprinkled with cinnamon or pumpkin pie spice. Another delicious way to enjoy pumpkin is in a smooth and creamy soup. Then, there are the other popular uses, such as in pumpkin pies, quick breads, cookies, cakes, cheesecakes, scones, muffins, pancakes, [or "crumpets"?], jam, or just preserved pumpkin slices or chunks. Can you think of anything else that I might have missed? Perhaps you might enjoy the following pumpkin treats:

SIMPLE PUMPKIN SOUP

Yield: 4 to 6 small servings

1/2 cup finely chopped onion

3 Tablespoons unsalted butter

2 cups mashed cooked pumpkin (fresh or canned)

1/2 teaspoon salt

1 Tablespoon sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground peppercorns

3 cups low-sodium chicken broth [for Vegetarians, use vegetable broth]

1/2 cup half and half or "fat free" half and half

In a medium saucepan, over medium heat, melt the butter. To the melted butter, add the chopped onions; sauteeing until gently browned. Add the mashed pumpkin, salt, sugar, nutmeg, and pepper. Slowly add the broth and heat thoroughly; DO NOT BOIL. To serve, pour into a tureen and add the cream.

DOWNEAST MAINE PUMPKIN BREAD

Yield: Makes 3 - 7x3-inch loaves

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.