I used a can of coconut milk and Thai chili paste to make Thai pumpkin soup!
Roasting the pumpkin first softens it so that you can puree it until it's smooth. And of course, topping with the toasted seeds is a must. I also had a massive salad of past-its-prime lettuce that barely clung to life in the fridge while I was absent. Sadly, the arugula went brown and had to be thrown out; I was really looking forward to having arugula after a long hiatus thereof.
I really want to make bread, but I've got all these potatoes at the moment, so baking may have to wait. Unless chocolate chocolate chip cookies are a possibility... hmm... be back later.