Humble and earthy, the pumpkin is a mainstay on fall menus.

Farmers' markets are full of these fat, ribbed orange orbs - evidence that autumn has finally arrived, and heralding such fun events as Halloween and the fall feast of Thanksgiving.

Pumpkins, which originated in Central America, have been a fall favorite for centuries. Native Americans wove dried strips of pumpkin into mats. They roasted strips on an open fire and ate them. American colonists sliced off the pumpkin top, scooped out seeds and filled the insides with milk, honey and spices, and baked the vegetable in hot ashes. The result: the first pumpkin pies.

Pumpkins are also considered fruit. That distinctive bright orange color shows that pumpkins are loaded with beta-carotene, an antioxidant which is converted into vitamin A in the body. Research has shown that beta-carotene can protect against some diseases, such as cancer and heart disease, and some aspects of aging. The veggie also contains potassium and vitamin A.

PUMPKIN CHEESECAKE

Crust: 1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

1/4 cup sugar

Cheesecake: 3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/4 cup packed light brown sugar

2 large eggs

1 can (15 ounces) 100 percent pure pumpkin (or same amount homemade pumpkin puree)

2/3 cup (5 fluid ounces) evaporated milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

Topping: 1 container (16 ounces) sour cream, at room temperature

1/3 cup sugar

1 teaspoon vanilla extract

Preheat oven to 350 F. For crust: combine crumbs, butter and sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

For cheesecake: Beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporate dmilk. Add cornstarch, spices and beat well. Pour into crust.

Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

For topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

EASY CREAMY PUMPKIN SOUP

2 cups finely chopped onions

2 green onions, sliced thinly, tops included

1/2 cup finely chopped celery

1 green chili pepper, chopped

1/2 cup canola or vegetable oil

3 cans chicken broth (14-1/2 oz cans) or 6 cups homemade chicken stock

2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin

1 bay leaf

1-1/2 teaspoons ground cumin

1 cup undiluted, evaporated skim milk

Salt and pepper to taste

Parmesan cheese and fresh chopped parsley

In a 6-quart saucepan, saute onions, green onions, celery and chili pepper in oil. Cook until onions turn translucent. Add broth, pumpkin, bay leaf, and cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Remove bay leaf. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired.

Transfer hot soup to pumpkin tureen. Garnish with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 servings.

PUMPKIN NUT BARS

1 cup cooked pumpkin puree, fresh or canned

1/2 cup butter or margarine (melted)

2 egg whites, slightly beaten

2 cups oats

1 cup brown sugar, packed

1/2 cup shredded coconut, toasted

1/2 cup wheat germ

1 cup chopped salted peanuts, pecans, or almonds

Preheat oven to 350 F. In large bowl, beat egg whites slightly; add pumpkin and melted butter; beat until smooth. In another bowl combine oats, brown sugar, coconut, wheat germ and nuts. Fold oat mixture into pumpkin mixture to form stiff dough. Press dough into a lightly greased15 1/2 by 10 1/2-inch jelly roll pan.

Bake 40 to 45 minutes or until golden brown. While still warm, cut into bars. Yield about 30 bars.