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One of the kids' pumpkin favorites.

Fall is my absolute favorite time of year. If I could have one season last all year long, it would be autumn; the sights, smells and sounds are so rich compared to other times of year. The largest indicator that fall is upon us is the appearance of pumpkins just about everywhere. Beyond the fact that they are a true sign of my most-loved season, they are also one of my favorite foods.

The versatility of pumpkin from decorative to edible (deliciously so) is part of what makes them so desired. Not only are they fun and yummy, they're also good for you. Pumpkins are packed with vitamin A, are low in calories, full of fiber and low in fat. The cooking variety, though, are a little different than the big carving guys. Either can be used in cooking, but the smaller, sweeter ones are desirable for food.

Pumpkins that are heavy for their size are good picks for cooking. Lighter pumpkins tend to be dry and have a larger cavity, and therefore less flesh, than their heavier counterparts. Smaller is better, as well. A sugar pumpkin weighing 2-3 pounds is best.

The easiest way to cook it is the same as any other squash. Poke it full of holes with a fork, set on a cookie tray, and roast at 350 degrees F until soft. Scoop out the seeds and strings, cool and puree in a food mill, blender or food processor.

Once you have some pureed pumpkin ready, what do you do with it besides the standard pumpkin pie? I make all manner of dishes, from sweet to savory. These brownies we made today are moist and delicious and the soup really hits the spot on a cool fall day.

Pumpkin White Chip Brownies

2 cups pumpkin puree
1 cup oil -I prefer olive
4 eggs
3/4 cup brown sugar
3/4 cup white sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups white chocolate chips           
   
Preheat oven to 350 degrees F. In a large bowl combine pumpkin, oil, sugars and eggs. 
Mix well. Add remaining dry ingredients and stir until well combined.
Add chips and stir until well distributed. Pour into a prepared 9-by-13 inch baking pan.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool and cut into 24 bars.

Harvest Pumpkin Stew
 
1 medium onion-diced
2 cloves minced garlic
2 carrots-peeled and diced
2 stalks celery-sliced
2 cups corn kernels
2 cups pumpkin puree
4 cups black beans-cooked
4 cups vegetable broth
1/2 lb bacon (we use turkey) diced
1 cup shredded cheddar cheese
One bay leaf
Salt and pepper to taste
 
Sautee onion in a small amount of oil until translucent. Add remaining ingredients and  bring to a boil. Immediately reduce to a simmer and cook for 20-30 minutes until vegetables are tender. Remove bay leaf. Cook bacon until crisp and drain well.
Pour soup into bowls and top with bacon bits and cheddar.

Check out Disney Family.com's group Halloween blog, The Ghoul's Guide, for more stories and tips.