Spicy Split Pea and Pumpkin Soup

Ingredients:
9 cups water with 3 T. chicken bullion or 9 cups chicken broth.
2 cups dried yellow split peas
1 large onion, chopped
1/2 stick Butter
1/2 tsp cayenne
2 T. Curry powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Coarse salt and fresh ground pepper to taste
1 can prepared pumpkin (could substitute fresh pumpkin but would need to cook it -maybe along with peas? - to get it tender)
1/2 cup milk or cream or half-n-half
3 T. flour

Directions
1. Bring broth, split peas, and onion to a boil in a large soup pot. Reduce heat and simmer, partially covered, for about 30 to 40 minutes. Until peas are tender.
2. Stir in butter, curry, cinnamon, ginger, salt, pepper, and pumpkin. Return to a boil and again reduce heat and simmer, partially covered. Add milk and flour to thicken. Cook for 30 mins on low until thickened. If you like a very smooth soup, you can puree the soup in the pot with a wand blender. (recommended!)

Serve with sourcream and bread. (I made bisquits and they were just right! I also think this would taste good with some cilantro or green onion garnish!)

Carrot Ginger Soup

1-2 small potatoes
1 small onion optional
1 lb carrots pealed
2 Tablespoons of Tahini (sesame paste)
Salt to taste
2 teaspoons fresh grated ginger

Peel potatoes, onion and carrots, cut into small pieces. Place in saucepan and add just enough water (or chicken broth) to barely cover veggies. Start boiling; add a little salt, the tahini, and ginger. Cook until soft.

Place ingredients in blender and blend for a while until it become creamy. Often this has to be done in small portions. If you want to add a little interest, put some more (el dente) cooked carrots into the soup after blending. Add more salt if needed. You can also increase the ginger to taste.

Carrot Souffle

2 cans Carrots, drained
6 eggs
1/2 cup melted butter (1 stick)
1/2 cup canola oil
3/4 cup sugar
3/4 cup brown sugar
1/4 cup Flour
3 Tbsp Baking Powder
1 Tbs Cinnamon
1/2 tsp Vanilla

(Word of warning: DON'T add HOT butter to the baking powder or the eggs!!)
Blend/Puree all ingredients. (I use my immersion blender in the casserole dish I'm going to bake in.)
Use a 2 qt. baking dish spray with non-stick spray.
Bake at 400* for 15mins and then reduce to 350* until firm (at least 20 more mins, until no more giggling in the middle)