The Great Pumpkin Festival is coming to East Honolulu, 10 a.m. to 4 p.m. Saturday, at Holy Nativity School.

This sixth-annual event features a pumpkin patch with more than 2,500 locally grown pumpkins, a keiki fun zone, petting zoo, rides, games, food trucks, other vendors and a country market. There will also be live entertainment and a keiki costume contest.

The school is at 5286 Kalanianaole Highway in Aina Haina. Free parking is available at Aina Haina Elementary School and within the Aina Haina community, with shuttle buses running throughout the event.

Visit hawaiipumpkinfest.com, email pumpkin@holynativityschool.org or call 373-3232.

This week, try some fresh pumpkin recipes.

SOUP IN A PUMPKIN

By Hawaiian Electric Co.

• 1 large pumpkin
• 1/2 cup plus 1 tablespoon butter, divided
• 1 cup diced sweet onions
• 1 -1/2 cups Italian bread crumbs
• 1 cup flour
• 1 tablespoon celery seed
• 1 pound Italian sausage, casing removed, cooked and drained
• 1/2 cup grated Swiss cheese
• 1 cup grated cheddar cheese
• 2 quarts chicken stock
• 1 tablespoon fresh thyme
• 1 teaspoon salt
• 1/4 cup parsley
• 2 cups chopped fresh kale
• 1 cup heavy cream

Heat oven to 400 degrees.

Cut a lid out of pumpkin: Cut around stem, angling knife inward for a tapered cut — this way the lid won’t fall in when pumpkin is baked. Remove seeds. Rub inside of lid with 1 tablespoon butter.

In a medium skillet on medium heat, melt remaining 1/2 cup butter, add onions and saute until tender. Add bread crumbs, flour and celery seed. Stir until coated, then cook 3 minutes.

Add mixture to pumpkin, followed by sausage, grated cheeses, chicken stock, thyme, salt, parsley and kale. Put lid on pumpkin and bake on cookie sheet 90 minutes. Remove from oven.

In a medium saucepan on medium heat, bring cream to a simmer. Add to pumpkin. Stir well.

To serve, scrape sides of pumpkin with ladle so bits of pumpkin go into each serving. Serves 8.

Approximate nutritional information, per serving: 700 calories, 51 g total fat, 26 g saturated fat, 135 mg cholesterol, greater than 2,300 mg sodium, 41 g carbohydrate, 3 g fiber, 8 g sugar, 22 g protein.

PUMPKIN TOMATO BASIL MEATBALLS

By Hawaiian Electric Co.

• 12 ounces ground turkey
• 12 ounces ground pork sausage
• 1 teaspoon garlic powder
• 2 teaspoons dried basil
• 2 teaspoons dried sage
• 3/4 cup almond flour
• 1 egg
• 1/2 cup chopped fresh basil

>> Sauce:

• 1/2 large onion, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 2 cups fresh pumpkin puree
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole tomatoes
• 1/4 cup red wine vinegar
• 1 teaspoon salt

Heat oven to 375 degrees.

In large bowl, combine meats with spices and almond flour. Mix to incorporate.

Whisk egg; add to mixture. Roll into 1- to 2-inch balls and place on large roasting pan. Bake 22-25 minutes, until meatballs are cooked through. Cool.

>> To make pumpkin puree: Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled foil. Bake at 325 degrees for 30-40 minutes, until fork-tender. Cool, then scrape out pumpkin flesh and mash or puree.

>> To make sauce: In a large skillet on medium-high, cook onions in oil 2-3 minutes; add garlic. Cook an additional 2-3 minutes, until fragrant.

Add pumpkin, tomato paste and tomatoes. Mix well.

When sauce begins to bubble, reduce heat to medium-low. Slowly add vinegar and salt. Simmer 15-20 minutes; add meatballs. Cook an additional 15 minutes.

Garnish with fresh basil and serve over pasta. Serves 8.

Approximate nutritional information, per serving: 360 calories, 26 g total fat, 7 g saturated fat, 85 mg cholesterol, 800 mg sodium, 13 g carbohydrate, 4 g fiber, 5 g sugar, 19 g protein.

FRESH PUMPKIN PIE

By Hawaiian Electric Co.

• 2 eggs, slightly beaten
• 1 cup packed light brown sugar
• 1 tablespoon flour
• 1/2 teaspoon salt
• 2 cups fresh pumpkin puree
• 2-1/2 teaspoons pumpkin pie spice
• 1 (12-ounce) can evaporated milk
• 1 (9-inch) single pie crust

Heat oven to 450 degrees.

In a large bowl, combine eggs, brown sugar, flour, salt, pumpkin puree, pumpkin pie spice and evaporated milk. Stir well after each addition.

Pour into unbaked pie shell. Place a strip of foil around edge of crust to prevent over-browning. Bake pie 10 minutes, then reduce temperature to 350 degrees.

Bake an additional 40-50 minutes, or until a pick inserted in center comes out clean. Remove foil 20 minutes before pie is done to brown edges. Cool; refrigerate overnight for best flavor. Serves 8.

Approximate nutritional information, per serving: 300 calories, 10 g total fat, 4 g saturated fat, 60 mg cholesterol, 300 mg sodium, 46 g carbohydrate, 1 g fiber, 33 g sugar, 6 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.