Pumpkin Recipes from Nauman's Farm

Pumpkin Nut Bread
3 2 cups 3/4 cup 1-1/2 cups 3 cups 2 tbsp 2 tsp 1 cup	eggs, slightly beaten brown sugar vegetable oil cooked pumpkin puree flour pumpkin spice baking soda chopped nuts	3 500 ml 175 ml 375 ml 750 ml 30 ml 5 ml 250 ml
Combine eggs, sugar, oil and pumpkin. Mix well. Combine flour, pie spice, soda and salt in a large bowl. Make a well in the centre of the flour mixture. Pour the pumpkin mixture into the well of the flour mixture, stir well. Add chopped nuts. Spoon batter into 2 greased loaf pans. Bake at 350° F (180 °C) for 45 to 60 minutes. Bread is done when a toothpick inserted in the centre comes out clean. Cool for 10 min. before removing from the pan.

Pumpkin Cheesecake
Crust: 1/4 cup 1-1/4 cups	butter or margarine ginger snaps, crushed	50 ml 300 ml
Filling: 2-8 oz. 2/3 cup 2 1-2/3 cups 1/2 tsp each 1/2 tsp	cream cheese, softened granulated sugar eggs pumpkin puree cinnamon, nutmeg, ginger salt	2-250 g 150 ml 2 400 ml 2 ml each 2 ml
Garnish:	whipped cream
Crust: Melt butter in saucepan. Stir in crumbs. Press into ungreased 9" x 9" (22 x 22 cm) pan. Bake in 350°F (180°C) oven for 10 minutes.
Filling: Beat cream cheese and sugar together well. Add eggs, one at a time, beating after each addition. Mix in remaining ingredients. Pour over crust. Bake in 350°F (180°C) oven for 50 to 60 minutes or until firm. Chill. Garnish with whipped cream to serve. Serves 12. This recipe freezes well.

Curried Pumpkin Soup
Ingredients: 1/3 cup 1 tsp 1 tsp 2 tbsp 1 cup 1/4 tsp 1/8 tsp 1 2 cups 1 1/2 cups 1 tbsp	chopped onion minced garlic curry powder butter or margarine pureed pumpkin or about 1/2 can of pumpkin nutmeg sugar bay leaf veggie broth or chicken broth milk cornstarch or arrow root or tapioca powder to thicken
Garnish: 2 tbsp	heavy cream (optional) chopped chives for decoration
Preparation Directions: Preparation time 15 minutes, cooking time 30 minutes In a large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender. Add pumpkin, nutmeg, sugar, and bay leaf. Stir in the broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Take out the bay leaf. Stir in 1 cup of the milk and cook over low heat for a few minutes. In another bowl, stir together the remaining milk and the cornstarch until dissolved then add it to the pan. Cook and stir until thickened and bubbly. Cook a couple more minutes.
To serve : Swirl the cream on top and garnish with chives. This can also be frozen after it cools. In the freezer it will be good for up to 3 months. Serves 4 to 6.