If you like that you would probably like the roasted pumpkin soup I make: pumpkin and/or sweet potato roasted, then mashed, reheated (not boiled) with just enough milk to make it liquid, and seasoned with nutmeg, clove, coriander, a little salt and fresh thyme and parsley, and served with toasted bread, olive oil and dukkah. Hmmm, haven't made that since Autumn, and still have a few butternut pumpkins stored......