Pumpkin time!

Conni's Cooking Corner

By Conni Attwell

Here are 3 good recipes to use up your pumpkin.

Herbed Pumpkin Soup:

1 tbsp butter                             1 onion, chopped

1/2 tsp dried thyme                  1/2 tsp dried rosemary

Pinch ground Cumin                 2-1/2 cups pureed pumpkin

2-1/2 cups chicken broth          2-1/2 cups milk

1 cup grated Swiss cheese

In a heavy pot, sauté onion in butter until transparent. Add broth, pumpkin, and spices. Salt and pepper to taste. Heat on med/low and then reduce to simmer for 15 min. stirring occasionally. Puree the mixture, add milk and reheat but do not boil. Remove from heat and stir in cheese until melted.

Pumpkin, Chocolate and Cheddar Muffins:

2 eggs                                       2/3 cup brown sugar

1/4 cup unsalted butter             1 cup pumpkin puree

2/3 cup milk                             1/2 tsp vanilla extract

1 cup wheat bran                      1 cup quick-cooking oat flakes

1-1/2 cups unbleached flour       2 tsp baking powder

1 tsp baking soda                      1/2 cup bittersweet choc. chips

3/4 cup diced cheddar cheese

360 degree oven.

Using electric mixer, beat eggs with brown sugar. Add melted butter, pumpkin puree, milk, and vanilla extract. In a large bowl, mix remaining ingredients and make a well in the centre. Pour liquid ingredients into the well and mix until just combined. Divide batter into greased muffin tins and bake for 25 to 30 min. Test centre with toothpick to make sure they are done.

Cheddar And Pumpkin Stuffed Peppers:

8 different coloured bell peppers   1 cup grated sharp cheddar cheese

1 lb ground meat                         1 and 1/2cups pumpkin puree

2 tbsp chopped fresh parsley        1 cup cooked brown rice

1/4 cup white wine                       2 tbsp chopped fresh chives

2 eggs, beaten                             vegetable broth

salt and pepper to taste

Heat oven to 375 degrees.  Slice top of each pepper. Trim and set aside. In a large bowl combine cheese with remaining ingredients except broth. Season with salt and pepper and mix well. Stuff each pepper with meat mixture. Place stuffed peppers in baking dish and pour in broth up to 1/2 inch below top of  the bowl. Bake for 35 min. or until well done. Remove from oven and let stand 5 min.