Looking for a healthy budget meal? You've probably got several of them on your front steps right now--if you're decorating for Halloween, that is. Every year, I see beautiful edible pumpkins dumped in the leaf piles after Halloween. I might even have picked up one or two in the past and brought them home. Of course, you don't want the ones that are already cut. But if you have one with a face painted on (or just by itself), then by all means make it into dinner.

We grew some 5 to 10 pounders this year in our backyard, without much attention. Here's what we've made from just one of the medium pumpkins: 3 quarts black bean and pumpkin soup, 4 servings pumpkin risotto with blue cheese and toasted pumpkin seeds, and 6 servings Nepalese pumpkin curry, plus there's still a bit left uncooked. A friend was planning on making pumpkin pie with a half that we gave her and our next-door neighbor brewed up homemade chicken stock to turn into pumpkin soup.

You can find these big beauties at markets now for pennies on the pound. The only challenge is removing the skin. I do it by cutting the pumpkin in quarters, and then use the sharp edge of a serving spoon to scoop out the seeds. Then I cut a quarter into 1-inch wedges and use a sharp chef's knife to slice off the tough skin. Put the wedge on a cutting board and cut downwards, like slicing cheese. Then you can easily cut the pumpkin flesh into chunks as small or large as you'd like. For pie, I'd recommend first roasting the unskinned quarters and then pureeing them to get rid of the fibers. This will also remove any excess moisture that could make your pie runny.

For the risotto, I made a basic recipe and added some fresh sage and a pinch of cinnamon. Then I rinsed and pan-toasted the seeds and tossed them with a little olive oil, salt, and sugar. When I spooned the hot risotto into bowls, I crumbled a creamy blue cheese on top (I think it was Saint Agur) and sprinkled the seeds over that. The cheese really added a salty tang and the seeds were crunchy and slightly sweet.

Next I want to make pumpkin ice cream and maybe some pumpkin-walnut muffins. We've got one big guy left in the garden, then I'll be scouring the markets for more. Click the "keep reading" link for the soup recipe, from my cookbook, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People: