We have had SO MANY butternut pumpkins (squash) this year, so I've been making and freezing batches of roast pumpkin and kumera soup, based loosely on this recipe. I will juggle quantities, leave out some ingredients, and I find that the seeds make the final soup scratchy, so I will usually heat some oil and fry ground spices before adding the stock and roasted vegetables. Excellent with a dollop of coconut yoghut!