Picks from the pumpkin patch: seasonal fresh pumpkin can be so much more than pie - includes recipes and a pumpkin primer - Cover Story

Vegetarian Times, Oct, 1996 by Nancy Ross Ryan

1 Tbs. light olive oil 1 tsp. ground cumin 1 tsp. ground coriander 1/4 tsp. cinnamon 2 cups diced yellow onion 2 cups fresh pumpkin puree or 15-oz. can pumpkin puree 6 cups vegetable stock Salt to taste 1/4 cup thinly sliced scallion 1/2 cup toasted croutons

HEAT OIL in 3 1/2 qt. saucepan. Add dry spices, stirring to warm but do not brown, about 1 minute.

Add onion, stirring to coat. Saute over medium heat until onion is soft but not brown, about 5 minutes. Add pumpkin puree and stock; stir to mix. Bring to boil. Lower heat to simmer. Simmer, covered, until soup is slightly thickened and flavors are melded, about 20 to 25 minutes. Salt to taste.

Pour soup into large bowl. Puree in batches in food processor or blender. Return to pan. Heat before serving. Garnish with scallions and croutons. Makes 8 servings.

PER 1-CUP SERVING 81 CAL.; 2G PROT.; 2G TOTAL FAT (0.3G SAT. FAT); 15G CARB.; 0 CHOL.; 353MG SOD.; 3G FIBER. VEGAN

Pumpkin Bread

This delicious yeast-risen pumpkin bread is a welcome alternative to the sweet, rich, quick pumpkin breads so often served with coffee and ten. It makes fine sandwiches and fabulous toast.

1/4 oz. pkg. active dry yeast (about 1 Tbs. ) 1/2 cup warm water (110 degrees) 1 tsp. salt 2 tsp. caraway seed 2 Tbs. molasses (not blackstrap) 1 cup fresh or canned pumpkin puree 3 cups unbleached, all-purpose flour Additional flour for kneading

IN LARGE BOWL mix yeast and water, stirring to combine and dissolve. Add salt, caraway seed and molasses, stirring to mix.

Add pumpkin puree, stirring to mix. Add flour all at once. Stir with large, sturdy spoon until all flour is incorporated and dough leaves sides of bowl.

Turn out onto floured surface. Knead until dough is smooth and satiny, about 5 to 8 minutes.

Lightly oil bowl. Return dough to bowl. Cover with clean, damp tea towel. Set in warm place (85 degrees) to rise.

Let rise until doubled, about I hour. Punch down, shape into loaf. Place in lightly oiled bread pan. Cover with clean, damp tea towel. Let rise until doubled and indentation made with thumb remains.

Bake in preheated 400 degree oven until browned on top and bottom sounds hollow when tapped, about 35 minutes. Remove from pan. Let cool on wire rack. Makes 1 loaf.

VARIATIONS: Substitute 2 tablespoons brown sugar for molasses, and 1/2 cup raisins for caraway seed. Add 1/2 teaspoon cinnamon to liquid ingredients. Substitute whole wheat or rye flour for 1/3 of the white flour in original recipe.

To make pumpkin-cinnamon loaf, when dough is punched down, instead of shaping it into a loaf, stretch the dough into a rectangular shape. Sprinkle the dough with a mixture of sugar and cinnamon, then roll dough up from short side to form a loaf. Place in loaf pan and proceed with recipe.

PER SLICE: 130 CAL.; 4G PROT.: 0.4G TOTAL FAT (0.1G SAT. FAT): 28G CARB.; 0 CHOL.: 180MG SOD.; 2G FIBER. VEGAN

Pumpkin Pancakes

1 cup unbleached, all-purpose flour 1 Tbs. baking powder 4/2 tsp. salt 1 Tbs. light brown sugar 1 egg 3/4 cup milk or soymilk 4/2 cup pumpkin puree 1 Tbs. vegetable oil 1/4 tsp. cinnamon