That's an awful lot of pumpkin. My first soups, pepped up with curry spices, didn't get over the essential wateriness of the vegetable, its tendency to puree without being blended. It need something very pungent to permeate its blandness. A small amount of bacon scraps, fried to release the fat and brine, had just that smoky saltiness it needed. That, and the roasting of the cubed pumpkin to dry it out a little. A bowl of this was very welcome on a wet November evening.
Then, what about pumpkin pie? Trawling the Net for a recipe proved how many variations there might be on this theme. My local shop was out of some key ingredients, such as maple syrup, and pastry is something I've never mastered. Instead, I believe I have invented a completely new dessert here. Most of a pack of Hobnobs with about two ounces of butter to make a crust. Two eggs beaten with milk, brown sugar and cinnamon to bind it all and roasted pumpkin as the filling. Baked for forty-five minutes, by which time the biscuit of the crust has assimilated with the egg mixture to form a kind of parkin around the pumpkin pieces. I could see us having this again, or maybe something else completely unexpected, dependent on the store cupboard.