I know what you’re thinking.

That’s not a pumpkin.

But I got your attention, didn’t I?

That’s because  if you are reading this, you are probably a pumpkin freak. In a nice way, of course. Anything and everything that has to do with a pumpkin, you’re in.

This time of year most of us are obsessed with the orange squashes- we carve them, decorate them, and add them to all kinds of foods for fall festivities. And I, especially, love them.

But, did you know that it’s only one of 15 different kinds of fall & winter squash out there and in season right now?

Many of the lesser known kinds of squash are often cheaper than the well known pumpkin, but have very similar tastes and can be used and substituted in most pumpkin recipes you come across. Each has their own unique flavor, but all are delicious this time of year, have lots of great nutrients and a hearty, filling texture that we naturally start to crave as the days get colder. In fact, eating more naturally sweet vegetables in the Fall and Winter seasons like squash, sweet potatoes, roasted parsnips & carrots can help with sugar cravings that can pop up naturally as the seasons change. It’s no coincidence that they are in season these times of the year.

So whether you decide to stick with the pumpkins or branch out and try some its relatives, there are so many ways to prepare them deliciously (and yes, I mean aside from the good ol’ “drench with brown sugar and maple syrup to cover the taste” thing).

Take this little cutie- it’s a small kobucha squash.

Just perfect for this roasted pumpkin soup recipe I’ve been wanting to try, without spending hours with a large pumpkin in the oven, even though that would be cool to do if you had the time. Ok, fine. Disclaimer: it does take 1 hr to cook, so this is not one of my “quick” meal posts. But with a little planning, it can be a great make-ahead meal or very impressive for a party.

Roasted {in a} Pumpkin Soup:

adapted from a Bon Appetit original recipe

Ingredients:

1 small pumpkin or squash of your choice (or 1 per person).

Savory soup:

{olive oil, sea salt, pepper, sage & raw gruyere cheese, (optional of course)}

{coconut milk, curry powder, cinnamon & sauteed onions- blended}

OR

Sweeter soup: {olive oil, sea salt, cinnamon, curry powder & unsweetened apple sauce}

Directions:

1. Pre-heat oven to 410 degrees.

2. Using a sharp large knife, cut the top stem side so you have a small lid. Remove and set aside. Draw an “X” with your knife. Cut a square around your “X” so you have something that looks like this:

2. Push the first triangle in so you can get your fingers in there to pull the others out:

3. Expand the hole a bit wider on top and set aside the flesh pieces (cut the seeds away):

5. Scoop the seeds out (side note: you can wash and dry these and cook them the same as you would pumpkin seeds). Scrap the more slimy parts out until you have a hollow bowl. Add the squash chunks back in the “pumpkin” bowl:

6. Drizzle about 2 TB olive oil and pepper/sea salt inside the bowl. Rub the entire inside of the pumpkin with olive oil and cover with foil. Place on a foil covered baking sheet and bake for 35-40 min (or more if your squash is bigger) in the oven. I rubbed the lid with olive oil and put it in later, with 20 min left to go.

7. At 35-40 minutes, pull the tray out and gently scoop the sides of the pumpkin so you get more flesh. Mash with a fork and add some hot water or chicken stock- as much or little as you like depending on thickness of the soup. If you are doing the savory version, add your sage here. For the sweet, add the cinnamon, curry powder and applesauce here. Place back in the oven, without foil, for the last 15 min.

8. When the squash is done, pull it out of the oven. Add more water if necessary, pepper, sea salt and grated cheese on top for the savory version. Make sure you mash to get the right soup consistency- I kept some bigger chunks in there for mine. Best served when hot.

Easy Roasted Pumpkin or Squash Seeds:

Directions:

1. Preheat oven to 350. Spread seeds (washed and dried) on a baking sheet. Drizzle with olive oil and sea salt for the most basic version.

2. Bake for 15-20 min or until they start to brown. You may want to move them around a bit halfway through so they don’t burn. Keep in a tupperware container or in the fridge for a few days.

Happy Pumpkin-ing to you all.