Oh, and while I'm on the pumpkin topic, my cousin Jamie emailed me a yummy looking recipe, Thank you JAMIE :)
The recipe is pumpkin-bean soup:
1 15 oz can pumpkin
1 14 oz can unsweetened coconut milk
1 15 oz can cannellini beans, drained and rinsed
1 14 oz can vegetable broth
1 tsp dried leaf sage, crushed
salt and ground black pepper
cracked black peppercorns (optional)
fresh lime slices (optional)
1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth and sage. Heat through.
2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime.