and you hand over US$21, which is 500LL more than asked, the cashier will give you a bag of nuts or gum or some candy to make it an even exchange. It can be overwhelming when the pumpkins start to show up in the garden and we cart back a ten-pounder to the kitchen every few days. One way to solve this is to cut the pumpkin up into small chunks and freeze them as is in ziploc bags; each bag holds  about one pound, enough for a dish or a baking session. INGREDIENTS: 6 to 8 servings 2 lbs of pumpkin, cut up 2 onions or 2 cups of leeks (white part only), chopped fine salt, pepper 1 cup of cream (or milk) dash of cinnamon and nutmeg (optional) 4 tbsp of  butter or 1/4 cup of olive oil METHOD: Melt the butter and saut the leeks, chopped in thin slices (or the onions)till softened and translucent. Add the pumpkin and fry for a few minutes as well to soften; add the spices and 6 cups of water (or chicken broth). Simmer for 30 minutes. Pure the mixture in a blender, transfer back to the pot and add the cream. Simmer 15 minutes longer very gently, taste to adjust seasoning and serve warm with croutons if desired.