Pumpkin soup - I love pumpkin

Evoo
1 bay leaf
1 ribs celery chopped
1/2 onion chopped
Salt and pepper
1 1/2 tablespoons all-purpose flour
1 teaspoon tyme
3 cups chicken stock
1 (15-ounce) can pumpkin
1 cups heavy cream
nutmeg

Directions
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 5 minutes, until tender. Add flour, and tyme, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.

From Rachel Ray

Frosted pumpkin cookies - these are great!

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour

Frosting
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar

DIRECTIONS
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop onto cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).

To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.