In a medium bowl, stir together the pumpkin, cheese, sugar, salt, and nutmeg. Have a platter or baking sheet and a small bowl of water ready.
Think beyond pie—this squash is delicious in soups, pastas, pancakes, and more.
In a large bowl, stir together the flours, sugar, baking powder, salt, and spices.
In a medium bowl, whisk together the milk, pumpkin, eggs, and oil.
Stir the pumpkin mixture into the flour mixture just until combined.
Heat oil in a large soup pot or Dutch oven over medium heat.
Add onion, garlic, and bell pepper.
Cook until vegetables soften, about 5 minutes.