Pumpkins

Recipes Autumn Pumpkin Soup 4 c. cooked, mashed pumpkin 2 cans chicken broth 1/4 c. butter or margarine 1/2 c. finely chopped onion 2 Tbsp. fennel seed 2 Tbsp. brandy Salt and white pepper (to taste) 3/4 c. cream Melt butter or margarine in large sauce pan or Dutch oven. Add onion and cook until tender. Add all other ingredients except for cream. Bring to a boil. Reduce heat and simmer 45 minutes to 1 hour to blend flavors. Just before serving, add cream and heat through. So tasty! Garnish with parsley flakes or chapped, salted peanuts. Makes 2 quarts.   Pumpkin Cream Pie Diane Healy 1 graham cracker pie crust 1 pkg. (6 serving size) vanilla pudding and pie filling 3 Tbsp. sugar 3/4 tsp. pumpkin pie spice 1 (13 oz.) can evaporated milk (or 1 3/4 c. cream) 1 egg, slightly beaten 1 c. pumpkin, cooked and mashed Whipped topping 1/4 c. chopped nuts (optional) In 2 quart saucepan, combine pie filling mix, sugar, spice, milk, egg and pumpkin. Cook over medium heat, stirring constantly, until mixture is very thick and comes to a boil. Remove from heat. Cool 5 minutes, beating vigorously twice. Spoon into crust; place plastic wrap on surface of filling; chill 3 hours. Spread whipped topping over pie. Sprinkle with nuts, if desired. Makes 1 pie.

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