The call for Thanksgiving recipes has netted a couple of fantastic ideas for pumpkin.  You do know they're not just for carving and bowling, right?  Don't worry, we're not just talking pumkin spice lattes here.  On the jump, Larry Williams' Pumpkin Soup and Norma Bates' Sauteed Sugar Pumpkin.

Larry's recipe:

Pumpkin Soup

Prepare 5-6 cups of pureed pumpkin (about 2 medium pie pumpkins); SHAME if you use canned! ;>)

Cook 3/4 c of MINUTE Tapioca in 4-5 c Chicken and/or Beef broth; I use both, mixed (recipe on box for pudding)

Add 2 c milk + 2 c half & half

Cook covered, LOW/simmer 15-20 min stirring a lot (the tapioca is a BEAR for sticking!)

Add 1/2 - 1 pint cream and season to taste before serving

(use your imagination for seasoning: 'traditional' = {nutmeg}
I prefer {curry} {paprika} {cumin} ... LOTS of fresh-ground black pepper)

garnish as you wish... ENJOY!!

[recipe by my late friend BobZ]

 

Norma's recipe:

Sauteed Sugar Pumpkin

1 pound sugar pumpkin or acorn squash cut into 1" cubes

4 tablespoons extra virgin olive oil

4 garlic cloves, sliced thinly

1 tablespoon red pepper flakes

3 tablespoons red wine vinegar

3 tablespoons honey

3 tablespoons fresh chopped mint

In a 12" -14" sauté pan heat the oil and then add the garlic and squash. Stir for 5 minutes when it becomes golden brown. Add pepper flakes, vinegar and honey and let things boil. This won't take more than a minute. Cook until the liquid has become a syrup. Take off the stove and add the mint.