Pumpkin Parfaits

Pumpkin Apple Soup

1/2 cup apple juice concentrate, thawed

1 apple, washed, cored and diced

1 large onion, diced

3 tablespoons olive oil

1 tablespoon good quality curry powder

5 cups prepared pumpkin/apple stock, chicken or other stock

3 cups pumpkin puree (fresh, frozen or canned)

1 cup evaporated skim milk or half and half

Paprika

Place all ingredients in a large pot, bring to a boil, turn heat down and simmer covered for 45 minutes.

Let the stock cool for about 30 minutes, strain and discard solids. Measure 5 cups stock, if it is less add water, if it is more use it.

Saute onions in olive oil for about 3 minutes. Add the diced apple and saute for 2 minutes longer. Sprinkle with curry powder and saute one minute longer. Remove from heat and set aside.

Put half the onion/apple saute in a large pot. Add the pumpkin/apple stock and pumpkin puree. Bring this mixture to a boil, turn down the heat, and simmer gently for about 10 minutes. Stir occasionally.

Put the other half of the apple/onion saute and the apple juice concentrate in a food processor or blender. Process until smooth. Add to the soup pot. Add evaporated milk and continue cooking until the soup is very hot. Do not boil again.

Serve the soup garnished with a spoonful of the apple/onion saute and a dash of paprika.

Miniature Pumpkins Stuffed with Rice, Raisins and Figs  

4 miniature pumpkins
1/4 cup raisins, plumped
1/4 cup butter
1/2 cup minced onion
1 cup cooked rice
1/2 cup slivered figs
1/4 teaspoon cinnamon
1 slightly beaten egg

Preheat oven to 350 degrees. Place whole pumpkins in a baking pan and surround with 1 inch of water. Bake 30 to 45 minutes until blade of knife penetrates pumpkins easily (you could also microwave for about 10 minutes). Let cool, then cut across top to make a lid. Scoop out flesh, discarding seeds and stringy fibers. Coarsely chop flesh.

Cover raisins with a little water and bring to a boil. Cover and let sit while you proceed with the rest of the filling.

Sauté onions in melted butter. Combine with pumpkin, rice, figs, raisins, cinnamon and salt and pepper to taste. Bind with beaten egg and fill pumpkin shells. The filling will rise above top of shells. Top each with its hat. Bake at 350 degrees for 30 to 45 minutes.

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Pumpkin Pie with Fennel

SERVES 4

1 1/2 c. canned or cooked pumpkin or squash
1 c. brown sugar, firmly packed
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
2 tsp.. molasses
3 eggs, slightly beaten
12 oz. can of evaporated milk
1 unbaked pie shell

Preheat oven to 425 degrees F.

In a large bowl combine pumpkin, sugar, salt, spices and molasses. 

Add eggs and milk and mix thoroughly. 

Pour into unbaked pie shell and bake at 425 degrees F for 40 to 45 minutes.

Let cool. Serve with Whip cream.