Use pumpkin puree as a base for savoury and sweet concoctions

Pumpkins are iconic and tasty fall fare, offering both sweet and savoury options. Here are a couple of recipes excerpted from "The Taste of Nova Scotia Cookbook." More can be found on the province's tourism website NovaScotia.com. Follow the links to the Valley Pumpkin Festival.

Pumpkin and Mushroom Soup

This is a hearty soup and the mushrooms add a pleasing depth of flavour. Float some sauteed slices of mushrooms on top.

375 g (12 oz) mushrooms, thinly sliced

375 ml (1 1/2 cups) onions, chopped

45 ml (3 tbsp) butter

45 ml (3 tbsp) all-purpose flour

22 ml (1 1/2 tbsp) curry powder

1 l (4 cups) chicken stock

1 l (4 cups) pureed pumpkin or squash (recipe follows)

45 ml (3 tbsp) brown sugar

2 ml ( 1/2 tsp) nutmeg, plus more for garnish

750 ml (3 cups) whipping cream

Sour cream

In a large saucepan over medium heat, saute mushrooms and onions in butter until onions are translucent. Add flour and curry powder and blend, stirring for 5 minutes. Add chicken stock, pumpkin, brown sugar and nutmeg, stirring until blended. Transfer to food processor or blender and puree until smooth. Add cream. Return to saucepan and reheat until hot.

Serve hot with a dollop of sour cream and sprinkle of nutmeg.

Makes 8 to 10 servings.

Pumpkin Cheesecake

Here's a recipe for a luscious cheesecake that's perfect for rounding out your Thanksgiving feast.

Crust

500 ml (2 cups) graham cracker crumbs

50 ml ( 1/4 cup) butter

Filling

750 g (1 1/2 lb) cream cheese

250 ml (1 cup) granulated sugar

7 ml (1 1/2 tsp) ground cinnamon

5 ml (1 tsp) ground nutmeg

2 ml ( 1/2 tsp) ground cloves

4 eggs

375 ml (1 1/2 cups) pureed pumpkin (recipe follows)

Garnish

Whipped cream

Slivered almonds

Crust: In a small mixing bowl, blend graham cracker crumbs and butter. Press crust mixture on the bottom and up the sides of a 23-cm (9-inch) springform pan. Chill until filling is ready.

Filling: Divide filling ingredients into roughly three portions and mix each portion in a food processor until smooth. Pour each portion into a large bowl as done. Mix all portions together with a hand mixer until smooth and well blended. Pour over crust in springform pan. Bake in a 140 C (275 F) oven for 2 1/2 hours. Let cool to room temperature before refrigerating.

To serve, top with fresh whipped cream and garnish with slivered almonds.

Makes 12 servings.

Pureed Pumpkin

Pureed pumpkin (not pumpkin pie filling) can be purchased in cans at the supermarket or you can make your own at home. Cut a medium pumpkin into wedges, about 2.5 cm (1 inch) thick. Seed, peel and cut into cubes. Place in a large stockpot, cover with water and bring to a boil; reduce heat and cook until pumpkin is tender. Drain the pumpkin in a colander. Place well-drained pumpkin in a food processor or blender and puree until smooth. This puree also works well as a base for pumpkin pie or cheesecake. The same method can be used for pureed squash.