DEAR SUN SPOTS: People should not waste pumpkins. They are a food source that can be made into soup, muffins, cup cakes, bread, cookies, pies or eaten as a vegetable. Roasted seeds of the pumpkin is a snack food. Waste not, want not. — Gabrielle, Lewiston.

ANSWER: It’s true. If you chose not to carve your decorative pumpkin this year, and it has been stored in a cool, dry place, not exposed to frost, then you may be able to turn it into a meal or delicious dessert.

Pumpkins are a winter squash from the Cucurbitaceae plant family, the same family as cucumbers, gourds, melons and squash, and it is quite nutritious. According to the University of Maine Cooperative Extension, the deep yellow to deep orange colors of pumpkin show that they contain carotene, which your body turns into the antioxidant vitamin A. Also, all varieties of winter squash are good sources of potassium, which is helpful in maintaining a healthy blood pressure.

There are many different varieties of pumpkins that have been cultivated over the years, including the classic jack-o-lantern or Howden pumpkin. These pumpkins have been hybridized for their round shape and thick stem but not so much for their taste. While they may not be as tasty as an heirloom variety, they can be used nonetheless. You can prepare your pumpkin for most recipes by removing the seeds then steaming, baking or microwaving halves or large portions then, once cooked, remove the rind. Try this soup recipe from epicurious.com, it takes about 50 minutes total and makes 10 to 12 servings:

Ingredients

2 medium onions, finely chopped (2 cups)

2 tablespoons unsalted butter

2 large garlic cloves, minced

1½ tablespoons minced peeled fresh ginger

2 teaspoons ground cumin

1 teaspoon ground coriander

1/8 teaspoon ground cardamom

1½ teaspoons salt

¾ teaspoon dried hot red pepper flakes

3½ cups pumpkin

4 cups water

1½ cups reduced-sodium chicken broth (12 fl. oz.)

1 (14-oz) can unsweetened coconut milk (not low-fat)

¼ cup olive oil

2 teaspoons brown mustard seeds

8 fresh curry leaves

Preparation

• Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.

• Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

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