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Contributed by: Jane, County Cork, Ireland

Description: Traditional Pumpkin pie is a must for Thanksgiving. But, try not to forget it during the other times of the year. It has the same taste regardless of season.

1	Pumpkin, cut into sections.
To taste	Black Pepper
1/4 stick	Butter

1. Preheat oven to 425 degree.
2. Cut pumpkin into sections.
3. Lay pumpkin on a piece of foil.
4. Add a couple pats of butter and lots of pepper.
5. Wrap sections in foil and cook until tender.
6. Scoop out and serve or mash.

• Served with mash potatoes and a grilled steak.

My soup has

had the unfortunate effect of having people like it so much there is none

left for the freezer. I take about a pound of good smoked back bacon and a

couple of onions and fry them gently in butter in the base of a large pan

until just soft. Then I add about 3 pounds of pumpkin flesh and about

2pounds of potatoes. Cover the lot with vegetable stock and simmer until

everything is very tender. Give it a quick whizz with a blender and add

about a pint of double cream.When I made about a gallon using those

quantities last year expecting to freeze most in individual portions I was

left with one single portion. This was after people who do not like pumpkin

had tasted just a mouthful and ended up gorging on the stuff.

All the best, Jane

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