I went to a pumpkin patch recently with my daughter and we had such a nice time.  I came across a wonderful cookbook that I am excited to give a try!  The name of this book is "Pumpkin Patch Cookbook," compiled and edited by Judith Bosley and Rena Ray.  I love eating pumpkin!  Pumpkin cookies, pumpkin cheesecake, pumpkin pie, and my absolute favorite is a thick and creamy pumpkin soup.  So, in celebration of this beautiful time of year and in celebration of a delicious vegetable, the pumpkin...I am going to share a few pumpkin soup recipes.  A plus is that pumpkins are low in salt and they contain beta carotene which reduces the risk of certain types of cancer and lowers the risk of heart disease as well.  They are packed with Vitamin A and have some Vitamin C too!  
 
Every year, over the Thanksgiving holiday, Kendra's family in Erie, Pa has a soup potluck.  I had my first taste of Pumpkin Bisque at this potluck.
 I fell in love:)
 
*Pumpkin Bisque (my favorite! Yummy!)
 
1/2 C. finely chopped onion          1/4 t. nutmeg   
1 T. butter or margarine              1/4 t. pepper
1, 15 oz. can pumpkin                 1/2 t. curry powder
1 t. Worcestershire sauce            1 T. peanut butter 1/2 C. evaporated milk
4 C. chicken broth
 
Saute onion in butter in Dutch oven.  Add remaining ingredients except milk and simmer for 30 minutes.  Stir in the milk and heat until hot and serve.  Serves 6-8.
 
 
*Curried Pumpkin Soup
 
1 medium onion chopped     1/4 t. pepper
1 clove of garic chopped      1/8 t. sugar
1/4 C. butter                       1/8 t. ground nutmeg
2 C. pumpkin                      1 bay leaf
4 t. curry powder                4 C. chicken b
1/4 t. salt                            2 C. milk
 
Saute onion and garlic in the butter in a large saucepan.  Stir in all ingredients except for milk.  Bring to a boil, reduce heat and simmerfor 30 minutes.  remove from heat, discard bay leaf and stir in milk.  reheat gently, but do not boil.  If desired, garnish with toasted coconut. 
 
*Pumpkin and Black Bean Soup (a low calorie vegetarian chili)
 
1 T. oil                                          1 T. chili powder (or to taste)
1/2 C. chopped onion                      1 t. cumin
4 C. chicken broth                           hot sauce (to taste)
1, 14-1/2 oz. can diced tomatoes     snipped fresh cilantro, or dried cilantro (to taste)
1, 15 oz. can black beans, rinsed
1, 15 oz. can pumpkin
1 can whole kernal corn, drained
 
cook onion in oil in soup pot until transparent.  Add all remaining ingredients and adjust seasoning to taste.  Simmer for 30 minutes.
 
*PUMPKIN BLENDS WELL WITH TOMATO, AND GIVES BODY AND ADDED NUTRIENTS TO THE SOUP.