What to do with pumpkin

Before I moved to this country, I never would've had this problem.

You see, I have some roasted pumpkin puree, and I don't know what to do with it. Back home, the answer would have been obvious. But this place has opened my eyes to the world of pumpkin desserts, North American style -- I've come a long way since my first, skeptical encounter with pumpkin pie*, in Montreal (7 years ago!). If I hadn't sworn to lay off of the sweets for a while**, I'd be making this immediately. (Maybe I'll be able to hold out until Thanksgiving. Maybe.)

So, maybe pumpkin tortilla soup? Or tofu kabocha pie?***

*My brother, visiting recently, reminded me of how foreign American pumpkin desserts are to our antipodean palate: his comment on a pumpkin muffin was "Tastes great, just like gingerbread, not like pumpkin at all!".

**Don't feel sorry for me. This is but one of the many desserts that have appeared and then quickly disappeared from our kitchen recently.

***Yeah, that's right, I don't care that they call for kabocha squash. It's all pumpkin where I come from.