Pumpkin Halloween Soup

Angie N.

You can always find this soup in our house during Halloween...

4 Tbs butter

1/3 cup flour

2/3 cup grated onion (1 medium onion)

4 cups water

4 chicken flavor bouillon cubes

1 (16 oz) can pumpkin

2 tsp salt

1 1/3 tsp lemon juice

1/4 tsp pepper

1/4 tsp nutmeg

2 2/3 cup half and half

In large pan, melt butter and stir in flour.  Add grated onion and chicken bouillon cubes which have been dissolved in water.  Stir until smooth and thick.  Add pumpkin, salt, lemon juice, pepper, and nutmeg.  Heat to boiling, stirring occasionally; let simmer 15 minutes.  Add half and half.  Heat through but do not boil.  Garnish with lemon slice.  Serve immediately.  

*May be made in advance.  Do not boil when reheating for milk will curdle.

Fabulous Pumpkin Pie

-Suzy M.

2 large eggs

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/8 tsp ground cloves

1 can (16 oz) pumpkin or 1 1/2 cups cooked pumpkin

1 can (12 oz) sweetened condensed milk

Heat oven to 425.  Beat eggs slightly in bowl.  Beat in remaining ingredients.  To prevent spilling, place pie plate on oven rack, then pour filling into pie plate.  Bake 15 minutes.  Reduce oven temp to 350.  Bake about 45 minutes or until knife inserted in center comes out clean.  Refrigerate for a few hours or until chilled.  Serve with whipped cream.  Immediately refrigerate remaining pie after serving.  ENJOY!