ONCE again a reader- inspired column ... but this time witha delightful difference. A while ago ago } received a call from Mrs. Gowing who lives in | sunny Tsawwassen, about the plen- . feousness of pumpkins this year...“ os “After they have served their purpose on Halloween night, many ¢ carved pump- kins end up in the garbage r scattered on the com- — -post.”. she said. “I have'a . ‘wonderful recipe for pore kin soup. Easy to make “nutritious.” » ‘She dictated the ¢ recipe to" r the telephone. We “tied it the next day, having” 2 os three carved pumpkins in... the backyard, just two days after Halloween." ~The soup was 2 hi with family — we like pump-' kins in any way. If you stil ‘have some Halloween pumpkin frozen for use in ooking’ and baking,’ sive it ‘requests I have gathered: from readers whil shop- and. for groceries is an invofun- tary meeting place for many. But it’s fun to discuss food - and methods of preparation, The poultry recipe is a classic Spanish dish, original- ly prepared from older poul-. try, like a boiling fowl. This - poultry is not very popular today, They are often sold © directly to food processors. The frying chickens so read- - - ily available are much more . cost effective and faster ©: “cooking. However, they do “not have the robust flavour ” of fowl. © : : “Finaily, a historic Irish : “ stew.There are many varia- . Hons of this great recipe. | This one is an authentic ver-" ° _sion.— you. won’ rt be disap: pointed. : * Spanish-style Chicken - % c. finely chopped onions Ke. finely chopped shallots 2 frying chickens cach cut into 9 pieces (total 5-6 Ib.) 1 c. all purpose flour 4c. diced hh tomatoes 2-2% c. chicken stock homemade or canned 1 dayleaf 2 whole cloves . 2 Tbsp. freshly chopped parsicy X tsp. powdered Spanish saffron _% c. sherry or Madeira 1 tb. long grain rice salt and pepper to taste ce. julienne. cut red: bell scones for garnish : “Method: This is an excel- jent “one pot” dish for a main course. It will serve 8.: Select a large heavy ~ saucepa.s with a lid. In half « of the oil sauté the onions and the shallots until glossy. . Remove the onions and the ‘shallots. Pour in the rest of the oil. Sprinkle salt and. pepper on the chicken © pieces. Dredge in the flour.: Fry the chicken pieces until, golden brown. Add in the onions, the tomatoes, . - : bayleaf, ‘cloves, parsley and , the saffron. Pour in the.- stock. Cover and simmer: ‘until the chicken pieces are Method: [n'a large saucepan - mbine the ‘pumpkin, potatoes, .. ons, parsley, bay leaves, basil, - - garlic. and the chicken stock. Cover . “and simmer until the ; vegetables . are tender. - Remove. th bay leaves, discard.’ Cool a little. Puree in a blender until. - Smooth. Return to the saucepan, add the milk, 60 the soup will have