It is the peak of pumpkin harvest time and though pumpkins are not generally one of the more popular cooked squashes, don't be so quick to turn it away in the kitchen.

Cooking with pumpkin
While Jack-O-Lantern pumpkins are abundant this time of year, if you are looking to use pumpkin for cooking, you should choose a type that is specifically grown for its baking and eating quality.

The sugar pumpkin

• Small in size, usually weighing 1.4 to 3.5 pounds
• Make sure the pumpkin is bright in color, free of blemishes and solid/dense for its size.

Storing
Pumpkins may be stored at room temperature for up to a month and in the refrigerator for three months.

How to use
Pumpkins may be used the same as any other winter squash.

Equivalents
Fresh pumpkin: 5 pound pumpkin is equal to about 4.5 cups cooked and mashed

Canned pumpkin: a 15 ounce can is equal to 1.75 cups mashed

Creamy Pumpkin Soup
Ingredients:
1 small to medium pumpkin
1 quart cream
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3 Tablespoons sugar
1/4 teaspoon white pepper
1 15-ounce can pumpkin

Directions:
Cut top of pumpkin (remove and save lid) scoop out all of the stringy contents and seeds and discard. Scrape out as much pumpkin as possible, being careful not to break pumpkin shell or make any holes in it.

When you have removed all of the pulp that you can, place the pulp in a pan and cook until soft with 1/2 cup of water over medium heat. When the pulp is soft, cool a little and place in food processor and pulse until creamy. Grind cloves in chopper until pretty fine and combine with other spices.

Place all ingredients except cream in large pot and bring to a boil, reduce heat and cook for about 10 minutes. If you need to, add a little water, 1/2 cup, to keep from sticking, be sure it doesn't scorch. Add cream and blend well, reduce heat to low and let cook about 10 more minutes. Pour soup into pumpkin shell, replace lid and serve.

Sprinkle with Mozzarella cheese.

Makes about 8 to 10 servings.

Spicy Pumpkin Dip
Ingredients:
1 1/2 cups canned pumpkin puree
1 1/2 cups canned chickpeas, drained and rinsed
3 Tablespoons tahini, sesame paste
1 clove garlic
1 teaspoon cayenne
1 teaspoon cumin
2 Tablespoons olive oil
2 Tablespoons lemon juice
Salt and pepper

Directions:
In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth. Season to taste. Serve with pita chips.

Makes 3 cups.

Pumpkin Bread
Ingredients:
3 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon cinnamon (well rounded teaspoon)
1 teaspoons nutmeg
2 1/2 cups sugar
Sift or stir all the above.

Add:
1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin
1 cup nuts, chopped (optional)

Directions:
Spray two loaf pans with non-stick spray; set aside. Mix just until creamy. Bake at 350 degrees F for 1 hour to 1 hour 15 minutes.

Pumpkin Bars
Ingredients:
2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 16-ounce can pumpkin
1 cup cooking oil
1 cup chopped pecans
Cream cheese frosting

Directions:
In bowl, stir together flour, baking powder, cinnamon, baking soda, and salt and set aside. In a mixer bowl, beat eggs, pumpkin, sugar and oil. Add flour mixture; beat well. Stir in pecans. Spread in ungreased 15 x 10 x 1-inch baking pan. Bake in 350 degree F oven for 25 to 30 minutes or until toothpick comes out clean. Cool on wire rack.