Creamy Pumpkin Soup

• 2 cups finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 cup butter
• 3 cans chicken broth - 14 oz. each, regular or low-fat,
or, about 6 cups of homemade chicken stock
• 2 cups pumpkin puree or 1 can of pumpkin (16 oz)
• 1 can evaporated milk - undiluted, regular or skim
• 1/4 cup grated parmesan + additional for topping
• 1 bay leaf
• 1/2 tsp. curry powder
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. chili powder
• salt and pepper to taste
Preparation -
In a large saucepan or stockpot, very lightly saute onions and celery in 1/4 cup butter. Cook until onions begin to look translucent. Add broth, pumpkin, evaporated milk, Parmesan, spices and bay leaf. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Add salt and pepper, if needed. Stir in remaining butter.

A winner!!!

Apple and Onion Stuffin'

Ingredients

* 2 tablespoons extra-virgin olive oil (EVOO), plus extra for oiling the pan

* 1/2 stick of butter, softened

* 1 fresh bay leaf

* 4 ribs celery and greens from the heart, chopped

* 1 medium to large yellow onion, chopped

* 3 Macintosh apples, quartered and chopped

* Salt and freshly ground black pepper

* 2 tablespoons poultry seasoning

* 1/4 cup parsley leaves, chopped

* 8 cups cubed stuffing mix (recommended brand Pepperidge Farm) or homemade croutons of any bread you choose -- pumpernickel and rye also work well

* 4-5 cups chicken stock

* If preparing the "Stuffin' Muffins:"

* Additional 1/2 stick of butter, softened

* 1 egg, beaten

Yields: 12 servings

Preparation

Preheat the oven to 400°F.

Step

Preheat a large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.

Step

Add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.

For individual muffins: Brush a 12 muffin cup holder with the remaining butter. Add the beaten egg to the cooled stuffing mixture.

Step

Using an ice cream scoop, fill and mound up the stuffing in muffin tins. Bake until set and crisp on top, 10-15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

This one was great and the family loved them!