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

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