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?