Pumpkin Recipes

http://appetiteforchina.com/recipes/tea-scented-pumpkin-soup/

Tea-Scented Pumpkin Soup
Adapted from Food & Wine
2 cups pumpkin, chopped to 2-inch cubes
4 cups chicken or vegetable stock
1 teaspoon Ceylon tea
1/2 cup boiling water
A pinch ground nutmeg
Salt and freshly ground pepper
2 teaspoons vegetable oil
Pumpkin seeds
Pumpkinseed oil (optional)
 
In a glass baking dish, roast pumpkins at 300 degrees Fahrenheit for 1
hour, or until soft. You may also roast the pumpkin seeds at the same
time (with a dash of salt and sugar), then set aside.
Steep tea in just boiled water for 5 minutes. Strain and reserve the liquid.
Working in batches, puree pumpkin with stock until smooth. Return soup to the pot, add steeped tea, and bring liquid to simmer. Season with nutmeg, salt, and pepper. 
Divide soup into individual bowls (or cups), drizzle with optional pumpkinseed oil and garnish with toasted pumpkin seeds.



Chicken Soup with Pumpkin
( I don't have oysters, so I am going to use up my bag of frozen clams)

http://www.mywisewife.com/home-kitchen-recipe-chicken-soup-with-pumpkin.html 

Ingredients
1 cup pumpkin - peeled and cut pieces
4 cup water
2 piece chicken - drumstick
4-6 Solomonseal Rhizome (yu zhu)
3-4 Codnopsis Pilosulae Radix (shan yao)
1/2 tsp wolfberry
salt to taste

Method
1. Scald the chicken in boiling water. Rinse and place into stewing pot or crock pot.
2. Put in water, pumpkin, Solomonseal Rhizome, Codnopsis Pilosulae Radix and wolfberry into the pot.
3. Turn the temperature to high and stew for about 3 to 4 hours.
4. Dash a little salt and serve hot.