pumpkin roasting

At one point in the summer, my pumpkin vines were climbing up the roof – I was so proud of them.  Finally the time came to roast some of these little beauties.  I followed the advice of Lynn at Simple Bites to make sure to drain the pulp before freezing and I think it made all the difference.  I also saved the pumpkin juice to use in soups and roasted the seeds with a bit of olive oil and sea salt.  Can’t wait to make pumpkin smoothies or pumpkin pie.  Yum!  What is your favorite pumpkin recipe?