If you've never cooked with fresh pumpkin, a revelation awaits. Just don't bake up that jack-o'-lantern; the best pumpkins for cooking are the smaller, sweeter varieties like sugar, cheese, and pie pumpkins.
Cookbook author Paula Wolfert notes that Roquefort mellows out when cooked, lending this soup a "characteristic Southwestern French flavor."
This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.
Enjoy a slice of this warm, subtly spiced brioche with your morning coffee, or top it with whipped cream and serve for dessert.
Ground pumpkin seeds substitute for the more traditional almonds in these light, sponge-like little cakes.
Anya Hoffman is a freelance writer and contributing editor at the James Beard Foundation. Find her on Twitter.