The pumpkin soup I made as soon as I got home from India - with an herby butter drizzle and lemon ginger pulp. And some pictures of a photo session on the street in Jaipur.

A cardamom-kissed, brown sugar crusted, squash-battered spice cake. Made with brown butter and a bit of leftover winter squash.

Savory muffins packed with spinach, feta and Parmesan cheeses, black pepper, mustard, and sunflower seeds. Adapted from a recipe in a lovely little self-published Australian cookbook, Martha Goes Green.

Favorite, easy pumpkin pie recipe. Made from a rich, roasted pumpkin and coconut milk base, and baked in a hazelnut-lined crust - delicious!

A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing. A colorful harvest salad perfect for Fall festivities.

A rich, hearty vegetarian mole recipe from Denis Cotter's new book. Seasonal beans, squash, and kale are baked in a rich, hearty chocolate and paprika-spiked mole.

This millet bake recipe is a largely hands-off, winter squash-based casserole that uses golden millet, baked squash, pumpkin seeds and jewel-toned cranberries. A perfect Thanksgiving recipe for those of you collecting ideas.

This Thai-spiced Pumpkin Soup couldn't be easier to make - roasted winter squash, coconut milk, Thai red curry paste, and sea salt come together in a pot of vibrant, rich, flavorful soup. A total crowd pleaser.