Recipes from Louise
By Louise McClain Special to The True Citizen

Pumpkins are the symbols of fall harvest and Halloween. They are most plentiful during the months of October, November, and December. They are used not only to make Halloween jack-o-lanterns, but also to make nutritious additions to our fall meals. So enjoy these pumpkin dishes that will plump up your spirits and fortify them for events to come.
Pumpkin Soup
1-½ lbs. peeled fresh pumpkin, cubed 1 lb. canned, unflavored pumpkin
3 TBSP butter
½ cup chopped scallions, white parts
only
½ cup chopped celery
½ cup chopped carrots
½ clove garlic, chopped
3 cups chicken broth
1 cup canned Italian tomatoes,
chopped, with juice
¼ tsp. dried red pepper flakes
¼ tsp. white pepper
2 cups half-and-half
Green tops of scallions, sliced very thin

Note: For fresh pumpkin, discard seeds and strings of interior, cut into cubes and peel. Sprinkle with water, place in a baking dish, cover tightly, and bake at 325 degrees for 45 minutes or until very tender.

Melt butter in saucepan and gently sauté the scallions, celery, and carrots. Add garlic and stir briefly. Add chicken broth, tomatoes and pumpkin. Season with red pepper flakes and white pepper. Cook slowly for 1 hour. Remove from heat, let cool slightly, and puree until texture is very smooth. To serve: Reheat gently with the halfand half. Garnish with the thinly sliced green tops of the scallions. This soup may not sound good to some, but it is really delicious served with a hard-crusted bread.
Pumpkin Bars
4 eggs
1 1/3 cups granulated sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder

2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
Icing:
8-oz. pkg. cream cheese, softened
½ cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 tsp. vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Pumpkin Spice Cookies
1 pkg. (18¼ oz.) yellow cake mix
½ cup quick-cooking oats
2 to 2½ tsp. pumpkin pie spice
1 egg
1 can (15 oz.) solid-pack pumpkin
2 TBSP canola oil
3 cups confectioners' sugar
1 tsp. grated orange peel
3 to 4 TBSP orange juice

In a bowl, combine the cake mix, oats and pumpkin pie spice. In another bowl, beat the egg, pumpkin and oil; stir into dry ingredients just until moistened. Drop by 2 tablespoonfuls onto baking sheets coated with nonstick cooking spray; flatten with the back of a spoon. Bake at 350° for 18-20 minutes or until edges are golden brown. Remove to wire racks to cool. In a bowl, combine confectioners' sugar, orange peel and enough orange juice to achieve desired spreading consistency. Frost cooled cookies. Yield: 32 cookies.
Pumpkin Chiffon Pie
2½ cups cold fat-free milk
2 pkg. (1.5 oz. each) sugar-free instant
vanilla pudding mix
1 can (15 oz.) solid-pack pumpkin
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 reduced-fat graham cracker crust (9
inches)

Reduced-fat whipped topping and additional cinnamon, optional

In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon. Yield: 8 servings.

Nutrition Facts: One serving (without garnish) equals 217 calories, 3 g fat (0 saturated fat), 1 mg cholesterol, 684 mg sodium, 42 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.