Looking for a Halloween pumpkin? Look no further than Oahu! Pumpkins from Aloun Farm in the Waipio area are plentiful this year and in markets right now. They are every bit as colorful, shapely and delicious as those grown 2,500 miles away.

Pumpkins are a member of the gourd family, like watermelons and squash. The flesh is mild and sweet, often enhanced by adding brown sugar, maple syrup or honey. Spices like cinnamon, ginger and nutmeg compliment pumpkin deliciously.

Steaming and baking are preferred methods for cooking. Sometimes it’s tough to cut one of these hard squashes into cooking-size pieces — dropping a big one on a paper-covered, hard surface is one way to break it open. Another is to insert a hefty knife and gently hammer the knife to split the pumpkin open.

Smaller pumpkins or squashes are sometimes just as tough to cut, so careful handling is required. If you have a pumpkin that fits into your microwave, cut slits in the pumpkin and microwave until tender enough to cut.

Cooked pumpkin can be served as slices or chunks, or it can be mashed and pureed — pumpkin soup is divine, accented with fresh ginger. Pureed pumpkin can be frozen for future use.

Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown. Look for "Fresh Tips" every Wednesday.