Thanks as always for your wonderful reader recipe contributions to Eat
Well Naturally newsletter. I received many wonderful pumpkin recipes
after my last call, and I’ve included two – one for pumpkin cake and
one for pumpkin soup – below.

Thanks for this recipe to Linda H. Carter

PUMPKIN CAKE:
2 cups sugar
4 eggs
1 cup oil (I use applesauce to make it low fat)
2 cups flour
2 cups pumpkin (#2 can; NOT pie filling)
2 teaspoon cinnamon
2 teaspoon baking soda
1/2 teaspoon salt

Mix till well blended.
Pour nto well greased and floured tube pan.
Bake 1 hour @350 degrees.

–Icing– [on COLD cake]
1 -3 oz pkg softened cream cheese
1/2 stick softened butter
1 teaspoon vanilla
1/2 box powdered sugar
milk

Blend cream cheese and margarine. Add vanilla, sugar, and enough milk to mix [usually only takes a few spoons full. Depends on how “runny” you like your icing. If you like a lot of icing double recipe).

PUMPKIN SOUP
Thanks for this Pumpkin Soup recipe to Amira.

Ingredients
500 grams (1 lb) pumpkin (diced)
500 grams (1 lb) potato (diced)
1 large onion (sliced)
2 cloves garlic (chopped)
2 litres (4 pints) broth
thyme
salt & pepper
1 cup milk or cream

Saute onion and garlic. When soft, add the pumpkin and potato cubes and mix well. After 5 minutes, transfer all to a terracotta pot (optional but these pots are good for soups), add the hot broth, thyme, salt and pepper to taste. Simmer for about 30 minutes. Cool a little and then puree in food processor. Transfer back to the pot, add the cream or milk and simmer another 10 minutes or more.

It’s a good hearty soup and freezes well too.

I enjoy your recipes & tips, keep up the good work.

Amira