
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, October 20, 1993                   TAG: 9404210010
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: ALMENA HUGHES STAFF WRITER
DATELINE:                                 LENGTH: Medium

AND YOU THOUGHT PUMPKINS WERE JUST FOR PIES

When people think of pumpkins, they usually picture pies. But pumpkins have a whole passel of hidden personas.

For example, you'll find pumpkin at the base of a zippy soup with cheese that's a perfect foil for fall. The recipe is from "Soups" by Norman Kolpas (Williams-Sonoma Kitchen Library Series/Time-Life Books 800-621-7026). Or pumpkin might prevail in a folksy butter, like this one from the "Pumpkin Cookbook, a 62-recipe compilation available for $3.75 from Sheldon Enterprises, P.O. Box 25544, Prescott Valley, Ariz. 86312.

Pumpkin might be elegant and impressive, as it is in this light torte from Betty Crocker. Or watch pumpkin turn up in everything from rib-sticking stew and chili to hot rolls and cornbread, or cool caramel flan. It's even in a jaunty gingerbread and nutty waffles, all from Libby's Solid Pack Pumpkin.

Besides being versatile, pumpkin is low in sodium and a good source of vitamin A as beta carotene, and fiber.

It also contain potassium, vitamin C, iron, riboflavin, calcium, phosphorous and magnesium. It's often included in recipes to add moisture, acidity, texture, color and taste. Because canned pumpkin is already pureed and strained, it's quick and convenient. However, if you opt for fresh, look for bright orange color and a firm rind. Smaller pumpkins are more tender, with a five-pounder yielding about 41/2 cups mashed, cooked pumpkin.

To cook the seeds, wash and let dry 1 cup seeds, then combine them with 1 teaspoon of oil. Either spread in a heat-proof glass dish and microwave for 3 to 4 minutes, stirring every 25-30 seconds. Or spread on a cookie sheet and roast, stirring frequently, in a preheated 250-300 degree oven for about 10-15 minutes. If you wish, before roasting sprinkle with about 1/4 to 1/2 teaspoon of salt per cup of seeds.

\ (Please see microfilm for the following recipes.) PUMPKIN SOUP WITH GRUYERE

PUMPKIN PORK STEW

PUMPKIN CURRY CORNBREAD

GOLDEN HERB ROLLS

PUMPKIN CARAMEL FLAN

PUMPKIN BUTTER

FLUFFY PUMPKIN ANGEL TORTE

Memo: ***CORRECTION***

by CNB