PUMPKIN SOUP

2 Tbsp. Olive Oil
1 medium Onion
1 Tbsp. Tomato Paste
2 1/2 Cups Pumpkin
2 Tbsp. grated fresh Ginger
1 Garlic clove, finely chopped
3 Cups Chicken or Vegetable Broth
1 1/2 Cups Coconut Milk
1 Tbsp. Lemon Juice
Salt & Pepper to taste

In large saucepan, sauté onion in olive oil until soft.
Add tomato paste, pumpkin, ginger, garlic and broth.
Place mixture in blender, blend until pureed;
return to saucepan.
Add coconut milk and lemon juice; heat thoroughly.
Salt & Pepper to taste.
 
 
 SOUTHWEST PUMPKIN LASAGNE
 
6 Lasagna Noodles
2 Cups Pumpkin
1 large Egg
1/2 Cup Italian Seasoned Breadcrumbs
1/2 Teaspoon Nutmeg
1/2 Cup (2oz) grated Parmesan Cheese
1 (16oz jar) Picante SauceSalsa, divided
1 Cup (4oz) shredded Pepper Jack Cheese
 
Cook lasagna noodles according to package directions; drain & set aside.
Combine pumpkin, egg, breadcrumbs, nutmeg & Parmesan cheese; set aside.

Preheat oven 350. In bottom of 13 x 9 baking dish,
 spread 1 cup picante.

Add layer of noodles,
top with 1/3 pumpkin and repeat.

Top with remaining picante sauce; cover & bake 35 minutes or until bubbly; sprinkle with pepper jack cheese.