Pumpkin And Black Bean Soup
Pumpkin & Crab Soup
Pumpkin Apple Bisque
Creamy Pumpkin Soup


Pumpkin And Black Bean Soup

2 tablespoons butter
3 teaspoon ground cumin
3 15-ounce can pure pumpkin puree
3 15-ounce can black beans, drained
3 14-ounce can light unsweetened coconut milk
5 cup canned vegetable broth
1/4 cup chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoon grated lime peel

Stir cumin in heavy large soup pot over medium heat 30 seconds. Add
pumpkin, celery, scallion, beans, coconut milk, broth and 3/4 of the
cilantro. Bring soup to boil, stirring constantly. Reduce heat to
medium-low and simmer 6 minutes to blend flavors. Mix in lime juice and
lime peel. Season soup with salt and pepper to taste Ladle soup into
bowls(?)*. Sprinkle with remaining cilantro.

Makes 6+ servings;

*A neat serving suggestion; hollow out a nice pumpkin (or several small
ones for
individuals servers) heat in a 350 oven for 15 to 20 minutes.


Pumpkin & Crab Soup

Serves 6-8.

Small pumpkin approx 3 lbs (or substitute with 24 oz. can of pumpkin)
6 cups chicken stock
1 large onion, sliced
3 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon nutmeg
1/2 teaspoon paprika
1 /2 teaspoon cayenne pepper
1 teaspoon dried basil or dill
1/2 teaspoon salt
3/4 lb. crab meat cut up in 1/2 inch pieces (imitation crab meat works
fine too)
4 oz. heavy cream (optional)
freshly ground pepper to taste

If you are using fresh pumpkin, cut it up in pieces leaving the skin on
and bake on a cookie sheet in the oven for 45 minutes at 350 F. Remove the
flesh from the skin and keep on hand. Heat the oil in a skillet and add
the onion. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne,
and basil or dill. Stir for a minute. Pour in the chicken stock and add
pumpkin. Simmer covered for 15-20 minutes. Puree the soup in a blender in
batches. Return soup to pot. Add the crab meat and simmer the soup for 3-5
minutes. Add cream and stir. Serve with freshly ground pepper to taste.





Pumpkin Apple Bisque

8 small (1 pound each) pumpkins
1/3 cup plus 2 tablespoons unsalted butter
1 small onion, cut into 1/4 inch dice
1/4 cup all purpose flour
6 cups milk or half and half, heated
1 bay leaf
1 (29 ounce) can pumpkin puree
Salt and freshly ground pepper, to taste
1 apple, peeled and cut into 1/8 inch dice
1 teaspoon fresh thyme leaves
1 pinch freshly grated or ground nutmeg
1/4 cup dry sherry (optional)
1 cup heavy cream, whipped to soft peaks

Cut off tops of the pumpkins and clean out the seeds and strings. Scoop
out part of the pulp to form a clean cavity. In a 4 quart heavy saucepan
or stockpot, melt 1/3 cup of the butter over medium heat and saute onion
until translucent, about 3 minutes. Add the flour and stir to form a
paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm
milk or half and half into flour mixture. Add the bay leaf. Bring to a
simmer and cook gently for 15 minutes. Add the pumpkin puree and simmer an
additional 15 minutes over very low heat. Strain through doubled
cheesecloth or pass through a food mill. Season with salt and pepper. In a
medium saucepan, melt the remaining 2 tablespoons butter and saute the
apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes
longer, or until the apple is tender but not mushy. Spoon a portion of
apple into each carved pumpkin bowl. Add the sherry, if using, to the hot
soup and pour into the pumpkin bowls on top of the apples. Top with a
dollop of whipped cream and serve.

Makes 8 servings.




Creamy Pumpkin Soup

1/4 cup butter
1 lg. onion, peeled and chopped
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1/4 tsp. salt
2 cup Half and Half
2 1/2 cup chicken stock
1/3 cup sour cream
1/8 tsp. cinnamon
Minced parsley

Melt butter in a medium saucepan. Add onion and cook until soft. Add
curry powder and cook 1-2 minutes more. Place the onion mixture in food
processor, add pumpkin and salt, process until smooth. Add Half and Half,
process until smooth. Pour mixture back in saucepan. Add chicken stock.
Heat over low heat, stir occasionally. Combine sour cream, cinnamon and
parsley. Serve hot soup with a dollop of sour cream in the center. Serve
with crusty bread. Serves 6.


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