1. Cut off the tops of the pumpkins. Scrape out and discard the seeds and strings from pumpkins. Using a short, sharp knife, hollow out the pumpkins leaving 1/2 inch-thick (1.25 cm) shells. Reserve pumpkin pulp.
2. In a large saucepan, bring wine, thyme and bay leaf to a boil. Add the pumpkin shells, cover, and simmer until slightly softened, about 20 minutes. remove shells from pan; keep warm. Reserve cooking liquid.
3. Meanwhile, in a large saucepan, sauté leek and garlic in oil over low heat until leek and garlic are limp but not browned. Add stock, reserved pumpkin pulp, salt (if using) and pepper. Simmer for 20 minutes, until pumpkin is very tender when pierced with a fork. Remove from heat and transfer to a blender or food processor. Purée in batches until smooth. Thin soup with reserved pumpkin-cooking liquid to desired consistency.
4. To serve, fill pumpkin shells with hot soup. Garnish with toasted pumpkin seeds. Serve at once.

1. In a colander, rinse and drain the beans and place in a bowl. Add the cilantro, juice from the lemon, mustard, salt (if using) and pepper, and combine. Toss in the tomato and red pepper. Set aside.
2. Heat the oil in a pan. Add the scallion and zucchini and sauté for 2 minutes. Toss the seafood with the cumin. Add to the pan and sauté over medium high heat until just cooked through, about 4 minutes,
3. To serve, divide the beans between four dinner plates. Top with 1/4 of the sea food. Garnish with lemon slices.

This dessert is wonderful with biscotti. Look at the diabetic-recipes web site or in one of our cookbooks for recipes for cookies and biscotti. These can be made ahead and kept in an air tight container for friends who drop in during the holidays.

1. Zest the lemon with a zester or hand-held grater. Squeeze the juice from lemon into a pan. Add the water, wine, sugar substitute and cinnamon stick. Bring to a simmer and cook for about 15 minutes. Stir in the zest.
2. Peel and core the pineapple and cut into bite size pieces. Cut the dried fruit into bite size pieces. Pour the hot syrup through a sieve into a large bowl. Stir in the pineapple and dried fruit, and cool. Chill, covered, for at least 8 hours.
3. Combine the sour cream with additional sugar substitute and reserved lemon zest to taste. Serve the fruit with a dollop of the sour cream.

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