COOK`S CORNER : TIME TO WARM UP WITH PUMPKIN SOUP.

Byline: Marge Powers

In response to a request from Jean Wood of Burbank, who wanted a recipe for pumpkin soup, we are providing two recipes.

The first, a traditional version, is made with canned pumpkin puree, chicken broth and milk or cream.

The other, Pumpkin Soup With Caramelized Onions, is a recipe shared by Jan Weimer, a former food editor of Bon Appetit magazine, and was featured in a story about her last year. It's served festively in mini-pumpkins.

Both these delectable and comforting soups would make a great start to a festive holiday meal.

PUMPKIN SOUP

1 1/2 cups canned OR fresh pumpkin puree

3 cups chicken broth

1 tablespoon flour

1 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3/4 cup milk OR whipping cream 

1 teaspoon minced chives 

2 egg yolks, lightly beaten

Heat pumpkin and broth in top of a double boiler over direct heat to a simmer. In a bowl, blend flour, salt, ginger, nutmeg and 1/4 cup milk. Mix into pumpkin and heat, stirring 3 to 4 minutes.

Cover, set over simmering water and cook 20 minutes, stirring occasionally. Mix in chives.

In a bowl, beat egg yolks slightly with remaining 1/2 cup milk. Add to soup, cook and stir 5 minutes over simmering water. Serve immediately. Makes 4 to 6 servings.

NOTE: Flavor of this soup improves on standing. Just be sure to reheat slowly in top of a double boiler and to stir well.

From ``The New Doubleday Cookbook'' by Jean Anderson and Elaine Hanna (Doubleday).

PUMPKIN SOUP WITH CARAMELIZED ONIONS

2 tablespoons olive oil

2 ounces pancetta OR bacon, minced (optional)

1 large onion (12 ounces), thinly sliced

1 large garlic clove, minced

1 tablespoon minced fresh thyme

1 tablespoon minced fresh sage

1/4 teaspoon freshly grated nutmeg

4 pumpkins, about 2 pounds EACH

1/2 cup grated Parmesan cheese

1 cup toasted croutons

Chicken stock (about 5 cups) OR a mixture of chicken stock and whipping cream

Salt and freshly ground pepper

4 sage OR mixed herb bouquets

Heat oil in a heavy skillet over medium heat. Add pancetta and cook until fat is rendered, stirring occasionally, about 7 minutes. Add onion, garlic, thyme, sage and nutmeg, cover and reduce heat to medium-low. Cook 30 minutes. Uncover, increase heat to medium and cook until onion is browned and caramelized, about 30 minutes, stirring occasionally. Cut a 2-inch ``hat'' off top of pumpkins. Scoop out and discard seeds from interior and scrape out strings. Arrange pumpkins in individual gratin pans or baking dishes. Divide onion mixture, cheese and croutons among pumpkins. Add enough chicken stock to come to 1/2-inch below rim of pumpkins. Season with salt and pepper to taste. Return pumpkin tops. Bake in preheated 400-degree oven 1 hour. Reduce heat to 350 degrees F and bake about 1 hour longer or until pumpkin is tender on exterior, inside is bubbling and flesh is tender when scraped with a spoon. Place gratin pans on a serving plate and garnish with sage bouquets. Makes 4 servings.

NOTE: Pumpkin can be cleaned and onion cooked 1 day in advance. Once cooked, pumpkin can be held in preheated 200-degree oven 1/2 hour.

If you cannot find small pumpkins for serving the soup, use soup bowls for serving.

Can you help?

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

I have lost a spice mix recipe that came in a booklet that accompanied ``The Susan Powter Stop the Insanity'' videotape. Help.

- Gwen Ingram

Lancaster