Pumpkin is traditionally consumed this time of year in two ways; as Pumpkin pie, and carved into Jack O'Lanterns. But this healthy vegetable can be enjoyed a myriad ways, from appetizer to main course, to dessert.

The three recipes below are one of each and use this in-season-right-now vegetable in delcious ways. Pumpkin is rich in beta-carotene, which is known for helping to protect against cancer and heart disease.

Starting a meal off with a hearty, veggie-based soup is a healthy way to go.

Spicy Santa Fe Pumpkin Chowder

This recipe's coconut milk means that it's dairy free (but still uber-creamy).

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon red curry paste

1 15-oz can pumpkin (or squash)

1 15-oz can

Muir Glen Fire Roasted Diced Tomatoes with Green Chiles

1 heaping cup roasted corn kernels

1/2 cup Frontera Jalapeno- Cilantro Salsa

1 cup light broth

1 14-oz. can coconut milk

Sea salt and fresh ground pepper

Chopped cilantro, to taste- dried or fresh

1 teaspoon raw agave nectar

Juice from 1 fresh lime

Instructions:

Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.

Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper, cilantro and sherry. Heat through gently and bring to a slow simmer.

Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.

Serve with organic blue corn tortilla chips.

Makes four servings.

This simple recipe from VeganYumYum for Pepita Fettucini uses the seed of the pumpkin (pepitas) as a flavor addition and to add protein to a vegan dish.

Pepita Fettucini with Spinach and Cranberries
Serves One

Fettucini for One (which, is it just me, or is that 1/2 the box that “serves 8″?)
1/3 Cup Raw, Unsalted Pepitas

1 Tbs Oil
1/4 tsp Red Pepper Flakes
2 Large Handfuls Spinach, torn
1 Tbs Soy Sauce
1 Tbs Maple Syrup
2-3 Fresh Thyme Sprigs, optional
1/4 Cup Dried Cranberries

Begin by bringing a pot of salted water to boil. While the water is heating, run the pepitas around in your food processor until pretty finely chopped. Heat the oil in a large skillet over medium heat and add spinach. Use tongs to coat the spinach in the hot oil. Add the red pepper flakes, the tamari and maple syrup, and the thyme if you’re using it. Toss in the cranberries and mix everything up really well. Turn heat to low (or just turn it off and cover it until your pasta is cooked).

Drain pasta and add it to your skillet. Add crushed pepitas and toss well until everything is coated. Taste a noodle and see if you need an extra splash of tamari and/or maple syrup. The noodles should look like they don’t have a sauce on them, but they’ll taste like they do.

Serve immediately.

This recipe from Smitten Kitchen for Pumpkin Bread Pudding could not be easier. And as the author of Smitten Kitchen says, "There is utter genius is combining two of life’s great pleasures, baked French toast and pumpkin pie, into something you could as easily eat for dessert as a decadent brunch side dish."

Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007

1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Preheat oven to 350°F with rack in middle.

Gourmet’s Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Image from VeganYumYum.

For lots more unique pumpkin recipe ideas, check out this list.