Vegetarian Thanksgiving Dinner

Pumpkin Soup, 3 Lb. pumpkin,1/2 stick of butter,1 onion chopped, ½ tsp. garlic crushed, 4 cups vegetable bouillion, ½ tsp. ground ginger, 1 tbs. lemon juice, 6 slices of orange (optional) 1 ½ cups milk, salt and pepper.

Garnish: 6 tbs. heavy cream or plain yogurt, fresh chives

Peel pumpkin, remove seeds, then cut the flesh into small cubes, melt the butter in a large heavy-bottom pan, add onion and garlic, cook over low heat until soft, add the pumpkin and stir for 2 min., add the bouillion and bring to a boil over med. heat, season to taste with salt and pepper, add the ginger, lemon juice, orange slices if using cover and simmer over low heat for 20 min., until the pumpkin is tender, discard the orange slices, cool the soup slightly, then press through a strainer or process in a food processor until smooth, pour into a clean pan, pour the milk and reheat gently, adjust seasoning.

Garnish with a swirl of cream or plain yogurt, top with chives.

Vegetarian Dressing for Thanksgiving, 1 9x13 pan of cornbread, can be made ahead of time, 2 cans cream of corn, 4 boiled eggs, 2 cups of vegetable bouillion, 1 onion chopped, 1 tbs. crushed garlic, 4 stalks of celery, in a med. pot on top of stove combine 2 cups of vegetable bouillion, onion, garlic, celery and cook until celery is tender, in a large bowl combine cornbread, cream corn mix together well, add boiled eggs, add the pot of cooked celery and onion mixture, mix all together well, depending on how moist you like your dressing you can use more or less of the vegetable bouillion, pour into 9x13 baking pan and bake 20 min, serve with cranberries.

Green beans and Red potatoes, 2 lbs. French style green beans fresh, 8 red potatoes cut in large cubes, 1 onion chopped, 1 tsp. crushed garlic, salt and pepper, cook on top of stove, when it starts to boil cut the heat down to med cook 30 min or until tender, add 3 tbs. butter.

Fruit Salad: 2 lg. cans of fruit cocktail, 3 bananas, 1-cup coconut, ½ cup chopped walnuts, maraschino cherries, 3 cups cool whip, combine everything in a lg. bowl, mix in cool whip until well blended, top with extra nuts, cherries, serve cold.

Traditional pumpkin pie topped with cool whip, sprinkle pumpkin pie spice over top of pie.