ROASTED PUMPKIN WITH HARISSA AND CINNAMON

Use small, 3-pound pie pumpkins for this recipe — the yield will be about 16 ounces of puree (enough for the Curried Pumpkin Soup, above). Here is the yield on other pumpkins, if pie pumpkins can’t be found:

3-pound pie pumpkin = roughly 2 cups puree

5-pound round pumpkin = roughly 3 cups puree

6-pound carving pumpkin = roughly 2 3/4 cups puree

Remember that the spices you use on your roasted pumpkin will flavor your puree, so keep the end result in mind when seasoning. If you’re not making puree, these slices are the perfect accompaniment to a fall meal of roasted chicken or pork chops. Serve with a dollop of creme fraiche or yogurt for breakfast or lunch. 1 pie pumpkin, about 3 pounds Drizzle of olive oil

Sea salt

Freshly ground pepper 1 teaspoon harissa spice

1/2 teaspoon cinnamon Heat the oven to 400 degrees. Wash and dry the pumpkin. Using a sharp knife, cut off the stem of the pumpkin. Place the pumpkin (cut side down) on a cutting surface and cut the pumpkin in half. Scoop out the seeds and strands. Save the seeds for roasting (see recipe). Place the cut side down and cut in half again. Place the cut sides down and cut in slices until all the pumpkin is cut into 1/2-inch slices. (The key is to always keep the cut side toward a flat surface to steady for cutting.)

Brush a roasting pan or sheet tray with a little olive oil. Spread the pumpkin slices evenly over the pan and drizzle olive oil over the slices. Sprinkle with sea salt, pepper, harissa and cinnamon.

Roast for 20-30 minutes, until the flesh of the pumpkin is soft. Serve warm.

For puree: After roasting, let the pumpkin cool to room temperature, then scoop the flesh of the pumpkin away from the skin with a spoon. Place the flesh in a food processor or blender and puree until smooth. Store in a sealed container for 2-3 days in the refrigerator, or up to 3 months in the freezer. Serves 4.

Per serving: 107 calories (percent of calories from fat, 58), 1 gram protein, 10 grams carbohydrates, 3 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 36 milligrams sodium.

STYLING BY MERIDITH FORD / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY