Peter, Peter Pumpkin Eater...and the Rest of Us

It is that time of year when pumpkins are everywhere and a happy fall-loving cook's thoughts turn to that particular member of the pepo family. What you say? You don't *like* pumpkin pie? Never fear, here ideas for other pumpkin dishes for your cooking and dining pleasure. So, you've heard about this year's pumpkin national pumpkin shortage (and no, that's not the start of some dirty joke) and are worried? Go, right now, and buy as many cans of pumpkin as you think you might need this year. And then buy a couple more to make these delights year round. More Thanksgiving dishes coming soon...

Pumpkin Spice Cookies

1/2 cup butter
1 scant cup sugar
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp cloves
1/4 tsp ground cardamom
2 3/4 cups flour

Cream butter and sugar. Mix in molasses and egg then beat the next 7 ingredients. Stir in flour. Drop by the teaspoonful onto a greased or parchment lined cookie sheet. Bake at 350 until they start to brown lightly, check at 10 minutes. When they are cool you can drizzle with a cinnamon and powder sugar glaze or eat plain.


Pumpkin Peanut Soup with Browned Onions

2 Tbs olive oil
2 onions, either white or yellow
1 cup smooth peanut butter
2 cups pumpkin puree
4 cups water
2 Tbs paprika
1 tsp ground nutmeg
(1-2 tsp cayenne pepper or tabasco, to taste)
2 Tbs vinegar, cider or rice
salt and pepper to taste

Peel and cut onions into small dice. Heat oil in soup pot, add onions and cook, stirring often, until they are browned. Add peanut butter and cook a minute until it begins to melt. Add pumpkin then water, stir well to get fond off the bottom of the pot. Cook 15 minutes over low heat (it should slowly simmer) then add seasonings and vinegar. Taste and adjust seasoning. Serve hot, topped with chopped peanuts.