There was a great pile of them, and the lady in front of me in the queue took one from underneath, and you can guess what happened - yes, we chased pumpkins down the road!
This recipe is from yesterday's 'Saturday Kitchen'.
I changed the recipe a bit by using a tin of baked beans instead of the cannellini beans and I didn't add the tin of tomatoes or the white wine vinegar. We found the sauce too thin, so I thickened it with cornflour.
Doesn't look very appetizing, but it was delicious.
I still have a lot of pumpkin flesh left to make some soup.