Moist Pumpkin Bundt Cake

2 1/2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves
1 can (15 oz) solid pack pumpkin
confectioner's sugar

Preheat oven to 350F.  Combine sugar and oil.  Add eggs, beating well.  Combine flour, soda, cinnamon, nutmeg, salt and cloves.  Add egg mixture alternating with pumpkin.  Transfer to greased 10 inch Bundt pan.  Bake 60 to 65 minutes or until toothpick inserted comes out clean.  Cool 10 minutes before inverting on a wire rack.  Dust with confectioner's sugar.  Yields 12 to 16 servings.

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Paula Deen's Creamy Pumpkin Soup

Ingredients

2 tbsp extra virgin olive oil

1 large onion, chopped

1 inch chunk ginger, peeled & chopped

2 cans pumpkin puree (15 oz)

4 cups low sodium chicken broth

1/8 tsp cinnamon

1 dash nutmeg, freshly grated

1 cup whole milk

kosher salt

black pepper, freshly ground

Directions

Heat the oil in a large saucepan over medium high heat.  Add the onion, ginger, garlic and saute until tender, about five minutes.  Season the vegetables with salt and pepper.  Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium high heat for 15 minutes.  Puree until smooth.  Stir in the milk the last 5 minutes of cooking.

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