'GATHERING FAVORITES FOR THE FEAST' ~ THAI PUMPKIN SOUP /

"The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving."

~ H.U. Westermayer

THAI PUMPKIN SOUP
(unusual spicy twist from traditional)

2 32-oz. boxes of organic chicken broth
1 28-ounce can pumpkin
1 quart mango nectar
1/2 heaping cup chunky peanut butter
4 Tbsp. seasoned rice vinegar
6 Tbsp. minced green onion
2 minced cloves garlic
1 Tbsp. grated fresh ginger
1 heaping tsp. crushed red pepper flakes
juice of 1 lemon plus zest
chopped fresh cilantro

• Combine chicken broth, pumpkin and nectar in large saucepan. Bring to boil, reduce heat and simmer 10 minutes.
• Process 2 cups pumpkin mixture, peanut butter, green onion, garlic, pepper flakes and ginger in blender until smooth. Return to remaining pumpkin mixture in pan. Whisk in vinegar, lemon juice and zest. Correct seasonings.
• Thoroughly heat and ladle into soup bowls. Sprinkle with cilantro.
  (10 - 12 servings)

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SPINACH SOUFFLE

~ Not a true souffle but adapted retro~favorite for almost 40 years
(thanks Morans!)
*
4 10-ounce packages frozen chopped spinach
(defrost, drain and squeeze dry)
1 24-ounce carton cottage cheese (drain liquid through sieve)
4 beaten eggs
cracked pepper to taste
1 heaping cup Parmesan cheese
1 bunch chopped green onions
1 heaping cup grated Monteray Jack

Sprinkled parsley

Combine spinach, cottage cheese, eggs, cracked pepper, Parmesan cheese and green onions. Top with Monteray Jack and sprinkle with parsley. Cook in buttered souffle dish at 350 degrees for 40-45 minutes or until set. (Impossible to hard to tell how many it serves. Have known 1 'goat guest' to DEVOUR IT ALL!)