T-R PHOTO BY JANE VER MULM Pumpkin spice is all the rage during the fall season, and it can easily be made at home.

One of the sure signs of fall, besides cooler temperatures and turning leaves, is the popular return of pumpkin spice flavorings. Coffee shops and bakeries feature the flavors, usually in foods and drinks that could be labeled comfort foods.

The spices that are included in pumpkin recipes and mixes are, in many cases, proven to hold healing properties, which might explain their popularity. Some of the most common spices used are cinnamon, ginger, nutmeg, allspice, cardamom, and cloves. These all have been used in home remedies for centuries, and have been studied scientifically. Cinnamon, ginger, allspice, cardamom, and cloves have been found to have anti-inflammatory properties. Ginger, cardamom, nutmeg, and cloves can help ease indigestion.

While it is good that the spices used in pumpkin spice flavorings are healthy, sometimes the most popular items they are used in are high in sugar and fat, as well, so the health benefits are reduced. They can also be expensive. To enjoy the flavor without as much sugar and fat, and to ease the cost to your pocketbook, try making your own pumpkin spice mix and adding it to things at home.

To make your own pumpkin spice, simply mix, in a small bowl or jar:

· 3 tablespoons ground cinnamon

· 2 teaspoons ground ginger

· 2 teaspoons nutmeg

· 1 ½ teaspoons ground allspice

· 1 ½ teaspoons ground cloves

For your own Pumpkin Latte:

Heat 2 cups milk

2 Tbsp. pumpkin puree

1 Tbsp. Vanilla extract

1 Tbsp. Sugar

½ tsp. Pumpkin spice

Add to ½ cup strong hot coffee.

Pumpkin spice can be added to your pancake or waffle batter, or sprinkled with a little sugar on hot buttered popcorn for a tasty treat.

It also is useful in savory foods, especially those with naturally sweet squash or yam dishes.

Butternut Squash Soup

· One 2- to 3-pound butternut squash, peeled and seeded

· 1 1/2 tablespoons olive oil

· 1 medium onion, chopped

· 6 cups chicken or vegetarian stock

· Pumpkin spice to taste

· Salt and freshly ground black pepper to taste

Cut squash into 1-inch chunks. In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with a slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with pumpkin spice, salt, and pepper to taste. Serve.