Jamaican Pumpkin Soup

Submitted by: Ashley Garback

6 cups chicken stock
2 cups fresh or canned pumpkin meat cut into 1" cubes*
2 cups potatoes, peeled and cut into 1" cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalapeno pepper, or more to taste
Freshly ground nutmeg, to taste
1/4 cup low-fat buttermilk or evaporated milk
1/4 cup minced fresh coriander, for garnish

In a saucepan or stockpot over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and the coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all the ingredients by at least 2 inches.
Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.
* You can also make this soup using your favorite winter squash (such as butternut, acorn, etc.)

Pumpkin Bars

Submitted by: Janet Smith

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (16 ounce) can pumpkin
2 cups flour
2 Tablespoons baking powder
2 Tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Beat first four ingredients until fluffy. Mix the rest of the ingredients in a different bowl. Mix with the first mixture.
Spread into a greased 15" by 10" pan and bake at 350 degrees for 30 minutes.

Frosting:
8 ounces cream cheese, softened
1 cup butter or margarine, softened
2 teaspoons vanilla
4 cups powdered sugar.

Cream first 3 ingredients and gradually add powdered sugar.

Yummy Pumpkin Dessert

Submitted by: Brandi Montoya

In a small bowl mix:
1 stick melted butter
1 yellow cake mix
1/2 cup pecans (optional)

In a medium bowl mix:
1 big can pumpkin (approx. 3 1/2 cups) or 2 small cans pumpkin
1 (12 oz.) can evaporated milk
4 eggs
1 1/2 cups sugar
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt
Optional: can use nutmeg, ginger or pumpkin pie spice at your discretion

Spread 1/2 of the cake mixture in a 9 by 13 pan. Pour pumpkin mixture over the top. Sprinkle the remaining 1/2 of cake mixture over top of pumpkin. Cut through with a knife to distribute topping. Bake at 350 degrees for 1 hour or until a knife comes out clean. Serve with whipped topping sprinkled with cinnamon.