15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie

Though you may wait until mid-October to put out your Jack-o'-Lantern, you don't have to wait as long to put pumpkin to work in your kitchen—the fruit actually begins to ripen in September. Local farmers will continue to offer succulent, fleshy pumpkins throughout autumn, and since they hold up so well, you can often find them at local markets well into winter.

The best pumpkins for cooking are very different from those you would choose to decorate. The ubiquitous field pumpkin—which is the most common variety used in carving—has watery, stringy flesh and isn't recommended for eating. Whether you're choosing to bake a classic pumpkin pie or simmer a large pot of pumpkin soup, you'll want to ask for sugar pumpkins or cheese pumpkins at the market. They're just as widely available, but they're much better suited to cooking and baking thanks to their dense, sweet flesh.

In their original form, pumpkins can keep for up to a month in a cool spot in your kitchen. If you want to continue cooking and baking fresh pumpkin recipes closer to the holidays, keep the pumpkin whole and store it in a cool cellar. That way it can retain its freshness for up to three months. Once you've cut into a pumpkin, however, the pieces should be wrapped tightly and refrigerated; you have up to five days to use both the flesh and seeds.