You guys have been so helpful in the past on things like this, hope you can do it again :)
I have 2 heirloom pumpkins (one long-island cheese, one rouge vif d'etamps). I decorate with them in the fall and then later cook with them. They're getting old enough that I need to roast and puree the flesh soon.
But I need some ideas for using all of the puree. My freezer is small so I can't keep it in there forever.
Please, give me ideas (and recipes). I'm kind of over plain pumpkin soup (unless you have any really great ones).