posted October 31, 2003 03:26 PM            

Here's a Delia Smith one

Pumpkin Soup with Toasted Sweetcorn

This is a very fine combination: the soft, velvety texture of the pumpkin makes the soup deliciously creamy and the toasted sweetcorn provides contrasting flavour and some crunch.

Serves 6

1 lb 8 oz (700 g) pumpkin or butternut squash, peeled, deseeded and chopped into 1 inch (2.5 cm) dice

1 lb 4 oz (570 g) sweetcorn (off the cob weight, from 5-6 cobs)

1 oz (25 g) butter

1 medium onion, peeled and finely chopped

10 fl oz (275 ml) whole milk

11/4 pints (725 ml) stock made with Marigold Swiss Bouillon vegetable powder

1 teaspoon melted butter, for the sweetcorn

salt and freshly milled black pepper


You will also need a lidded saucepan with a capacity of 3 pints (1.75 litres).

Begin by melting the butter in the saucepan, then add the onion and soften it for about 8 minutes. After that add the chopped pumpkin (or butternut squash), along with half the sweetcorn, then give everything a good stir and season with salt and pepper. Put the lid on and, keeping the heat low, allow the vegetables to sweat gently and release their juices – this should take about 10 minutes. Next, pour in the milk and stock and simmer gently for about 20 minutes. Put the lid on for this but leave a little gap (so it's not quite on) because, with the presence of the milk, it could boil over. Keep a close eye on it anyway.

While that's happening, pre-heat the grill to its highest setting for 10 minutes. Mix the rest of the sweetcorn with the melted butter, spread it out on a baking tray, season with salt and pepper and pop it under the hot grill about 3 inches (7.5 cm) from the heat – it will take about 8 minutes to become nicely toasted and golden, but remember to move the sweetcorn around on the baking tray halfway through.

posted October 31, 2003 03:55 PM              

Pumpkin Bread (makes 2 loaves)

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pureed pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup butter, softened
1 cup chopped walnuts (optional)

Sift first 6 ingredients. Combine pumpkin, sugar, milk and eggs in large bowl. Add dry ingredients and butter, mixing only until flour is moistened. Stir in nuts. Divide into 2 loafpans (7 1/2" x 3 1/4" x 2 1/4") that have been sprayed with Pam.

Bake at 350* about 50 minutes
Cool in pans 10 minutes before removing

Fresh Apple Cake

4 cups apples, peeled and diced (I like Granny Smith)
1 cup chopped nuts (optional)
2 cups sugar
1 cup vegetable oil OR shortening
2 well-beaten eggs
1 teaspoon vanilla (optional)
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt

Mix apples and sugar thoroughly. Add oil OR shortening, eggs and vanilla; mixing well. Sift together dry ingredients; add to apple mixture. Blend well.

Bake in greased 9" x 12" pan at 350* for 1 - 1 1/2 hours.