What’s Cookin’?

Fresh Pumpkin Soup
6 cups chicken broth 
2 pounds pumpkin, peeled and cut into 1-inch cubes
2 medium onions, chop-ped (about 1 1/4 cups)
1/2-1 tsp. salt
1/4 tsp. freshly ground black pepper 
1 Tbsp. flour 
1/4 cup cold water
1 cup milk (not skim) 
Sour cream or Greek yogurt 
Croutons, optional 
In a large saucepan, heat the broth and add the pumpkin, onions, salt and pepper.  Cook the soup 20 minutes or until pumpkin is soft. Purée the soup in a blender or food processor or force the soup through a sieve.  Return the soup to the pan.  Put the flour in a cup and add the water, stirring until the mixture is smooth.  Add the flour mixture to the soup and heat, stirring, until the soup comes to a boil. Add the milk, check the seasonings, then serve with a dollop of whipped cream, sour cream, plain Greek yogurt or croutons.  Serves 6-8.  
Apple Walnut Bundt Cake
From Marita Dragan
1 1/4 cup all-purpose flour
1 cup whole wheat flour
1 cup sugar
3/4 cup packed brown sugar
1 Tbsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda 
3/4 cup vegetable oil 
1 tsp. vanilla
3 eggs, beaten
2 cups (3 medium) finely chopped apples
1 cup chopped walnuts 
Preheat oven to 325 degrees.  Grease and flour fluted Bundt pan using solid shortening.  
In large bowl, blend all dry ingredients.  Add in oil, eggs, vanilla and 1 cup of the apples.  Mix well; add in rest of apples and 1 cup walnuts.  Pour into greased Bundt pan.  Bake one hour. Cool upright in pan for 15 minutes. Turn onto serving plate.  This cake is moist and delicious!