Recipe: Italian pumpkin soup, Mango couscous, Swedish visiting cake

Italian pumpkin soup

Serves 6 to 8.

Note: This recipe, from Palio restaurant in New York City, can be made up to a day in advance, covered and refrigerated. Just before serving, reheat gently, stirring frequently. From "The 150 Best American Recipes" by Fran McCullough and Molly Stevens (Houghton Mifflin, $30).

• 1 sugar pumpkin or butternut squash (about 2 lb.)

• 1/3 c. extra-virgin olive oil, plus extra for baking sheet

• 4 tbsp. ( 1/2 stick) butter

• 1 large onion, finely chopped

• 6 to 8 c. vegetable broth, divided

• 1 c. heavy cream

• 1/3 c. amaretto, such as Disaronno

• 1/3 c. crushed amaretti cookies (without sugar on top)

Directions

Peel pumpkin or squash and cut it into small (about 1-inch) pieces. Remove and discard seeds. Spread pieces on baking sheet in a single layer and roast, stirring only once, for 10 to 20 minutes, until almost tender.

Meanwhile, in a large pot over medium heat, warm olive oil and butter. Add onion and pinch of salt and cook, stirring frequently, for about 7 minutes, or until totally wilted. Add pumpkin or squash and 4 cups vegetable broth to onion mixture.

Simmer until pumpkin or squash is completely soft, 15 to 20 minutes. Reduce heat to low and stir in cream, amaretto and amaretti. Remove from heat and let cool for 20 minutes. Transfer soup (in batches) to a food processor fitted with a metal blade and purée. Return to pot and stir in 2 cups vegetable broth, or more to taste. Taste and add a bit more salt, if desired.

Nutrition information per serving of 8:

Calories332Fat27 g

Saturated fat12 gCalcium45 mg

Protein2 gTrans fat1 g

Dietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 5½ fat.

Mango couscous

From "The Soul of a New Cuisine" by Marcus Samuelsson (Wiley, $40).

• 1 c. uncooked couscous

• 2 tbsp. olive oil, divided

• 1 clove garlic, minced

• 1 mango, peeled, pitted and cut into 1-in. cubes (about 1 c.)

• 1/2 c. raisins

• 1 ripe tomato, chopped

• Juice of 1 lime

• 1/4 c. loosely packed small cilantro sprigs, chopped

• 1/4 c. loosely packed small parsley sprigs, chopped

Directions

Prepare couscous according to package directions and set aside.

In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add garlic, mango and jalapeño and sauté until mango begins to color slightly. Stir in remaining tablespoon olive oil, couscous, raisins, tomato, lime juice, cilantro and parsley stems, and toss to heat through. Season with salt and serve hot or at room temperature.

Nutrition information per serving:

Calories320Fat7 g

Saturated fat1 gCalcium36 mg

Protein7 gTrans fat0 g

Dietary fiber4 g

Diabetic exchanges per serving: 1 fruit, 3 bread/starch, 1½ fat.

Swedish visiting cake

From "Baking: From My Home to Yours" by Dorie Greenspan (Houghton Mifflin, $40).

• 8 tbsp. (1 stick) unsalted butter, melted and cooled, plus more for preparing pan

• 1 c. sugar, plus extra for sprinkling

• Grated zest of 1 lemon

• 2 eggs

• 1 tsp. vanilla extract, optional

• 1/2 tsp. almond extract, optional

• 1 c. flour

• About 1/4 c. sliced almonds (blanched or not)

Directions

Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch round cake pan or even a pie pan. Pour sugar into a medium bowl. Add lemon zest and blend zest into sugar with your fingers until sugar is moist and aromatic.

Whisk in eggs, one at a time, until well blended. Whisk in salt and vanilla and almond extracts, if using. Switch to a rubber spatula and stir in flour. Finally, fold in melted butter. Scrape batter into prepared skillet or pan and smooth top with rubber spatula.

Scatter sliced almonds over top and sprinkle with sugar. If using a cake or pie pan, place pan on baking sheet. Bake for 25 to 30 minutes, or until golden and a little crisp on outside; inside will remain moist [even, the author writes, "slightly damp"].

Remove skillet from oven and let cake cool for 5 minutes, then run a thin knife around sides and bottom of cake to loosen it. Serve warm or cooled, from skillet or pan or turned out onto a serving plate.

Nutrition information per serving of 10:

Sodium73 mgCarbohydrates30 g

Saturated fat6 gCalcium16 mg

Protein3 gTrans fat0 g

Dietary fiber1 g