Ingredients (use vegan versions):
1 small cooking pumpkin
1/2 cup raw cashew pieces
1 tablespoon grated fresh ginger (or to taste)
salt to taste

Directions:
Soak cashews in water to cover for several hours. This step is optional, but helps them blend better. Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F until very tender (45 minutes to one hour). Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot. Blend cashews in blender until smooth and add to the pumpkin puree. Rinse the blender with a little water and add to the pot. Add a little more water if its too thick. Add ginger and salt to taste and heat gently for a few minutes to blend the flavors. For an even easier variation, use frozen, cooked squash.
recipe credit http://vegweb.com/index.php?topic=10540.0;wap2

This recipe looks simple, inexpensive and tasty to try this weekend. I’ll let you know how it goes.

Pumpkin Roll

Cake:
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
Mix and set aside.

3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Blend in with top mixture.

Filling:
8 ounces cream cheese
1/2 teaspoon clear vanilla
4 Tablespoons butter
1 cup powdered sugar
Mix until creamy.

Spread on cookie sheet, sprinkle with nuts. Bake at 325ºF for about 15 minutes or until done. Dust towel with powdered sugar. Turn cake over on towel and roll up. Allow to cool completely. Mix filling. Unroll towel and spread filling over cake. Roll up, wrap and freeze.