Gingered Pumpkin Bisque a lovely first course for Christmas meals

Our orange Thanksgiving pumpkin had brightly cheered us during the entire fall, but the time had arrived to put it out to pasture and to claim its succulent insides for some pre-Christmas meals.

A recipe for a pretty Gingered Pumpkin Bisque had leaped off the page at me as I first surfed my Taste of Home resource. I was glad I now had the fresh puree (after we carved and boiled the aforementioned pumpkin) to cook this delicious soup.

The recipe called for 1/2 cup whipping cream or half-and-half. I recoiled at this and wondered whether the bisque would be just too, too watered down if I made it with only skim milk.

Not to obsess about this at all—the skim milk worked just fine, so I could dine in good conscience. Processing a portion of the well-drained batch in the blender, as the recipe directs, makes the soup thick and rich, so the substitution worked just fine. The recipe (from Taste of Home Thanksgiving Recipe Cards) said this made enough for four servings, but Hubby and I used it as a main course, so in our giant soup mugs we found none left over after the two of us consumed it readily.

This would be a great first course at a sit-down Christmas dinner. Guests would think you were utterly amazing if you tantalized them with a bowl of this special delight.

Gingered Pumpkin Bisque

1/3 cup chopped shallots

1/4 cup chopped onion

1 teaspoon minced fresh gingerroot

1 tablespoon canola oil

2 tablespoons all-purpose flour

1 (14 1/2-ounce) can low-sodium chicken broth

1/3 cup apple cider or apple juice

3/4 cup plus 2 tablespoons canned pumpkin (or fresh pumpkin puree)

2 tablespoons plus 1 1/2 teaspoons maple syrup (I used the sugar-free variety)

1/8 teaspoon dried thyme

1/8 teaspoon ground cinnamon

1/8 teaspoon pepper

dash ground cloves

1/2 cup heavy whipping cream or half-and-half cream (I used skim milk)

1/4 teaspoon vanilla extract

additional whipping cream, optional

fresh thyme sprigs, optional

(I dusted the top with a little cinnamon.)

In a small saucepan sauté the shallots, onion, and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the pumpkin, maple syrup, thyme, cinnamon, pepper, and cloves. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; cool slightly. In a blender process soup in batches until soup is smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). Drizzle individual servings with additional cream. If desired garnish with thyme sprigs. Makes 4 servings.

Pineapple Pie keeps Christmas memories alive for our family

Christmas is the season for thinking of others—even foodwise. Nobody ever modeled this maxim better than my mother did.

Each year for the family Christmas gathering Mom knew my Uncle Bill, her brother-in-law, loved pineapple pie, so she worked herself silly getting one ready to bring for him to eat. The rest of us enjoyed pineapple pie, also, but she made sure he got the first helping.

This beloved uncle long ago went to his heavenly reward. Everyone remembered the pineapple pie story—I alluded to it in my first cookbook, Way Back in the Country, which contained the recipe for it. But pineapple pies themselves haven't shown up at a holiday get-together for many, many years.

This morning I pulled myself away from the covers at an exceptionally early hour and had as my goal to try to recreate my mom's pineapple pie so the legend could live again when the family gathers this afternoon for Christmas Eve. Granted, nobody can follow in my mom's mighty footsteps as a cook, but my take on her pie is baked and ready to go in its pie carrier for a cross-town trip to see the relatives. Uncle Bill's story will be told once again; he will be remembered.

No doubt the same type of thing will be occurring in homes near and far today and tomorrow, as the food that is served evokes memories of special people and good times and past holidays that live forever in our hearts. In our family it's Uncle Bill's pineapple pie and Uncle Herbert's Barbecue and Nanny's orange balls and countless other menu items. In someone else's the food items may be vastly different from ours, but the recipes bond people to life experiences in exactly the same way.

May your dining be hearty, your recollections warm, and even some new traditions started because of a brand-new dish that's introduced as the generations roll on. For me, I can't wait to see what's on the buffet spread this afternoon and what new recipes I bring home as others share their creativity! Merry Christmas!

Pineapple Pie

1 1/2 cups sugar (or sugar substitute)

1/2 cup all-purpose flour

3 egg yolks (I use egg substitute)

3 cups milk (I use skim)

pinch of salt (or salt substitute)

1 tablespoon margarine

1 teaspoon vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 ready-cooked 9-inch pie shell

your favorite meringue recipe

In a heavy saucepan mix the first five ingredients well and cook until mixture is thick. Add margarine, vanilla, and pineapple. Pour into ready-cooked pie shell. Top with meringue; cook in oven until meringue is golden brown.