Possible Pumpkin Flavors I am hoping to try out cooking with pumpkin this year and only know a) not to buy jack-o-lantern varieties for cooking,  and b) about making it into sweeter things like pies, cakes, cookies et cetera. I have seen recipes for roasting seeds and flavoring them to make them spicy (add red pepper, who'd have thought?), but I don't know what options I have as far as using the flesh/ground pumpkin to head more toward a savory dish. [Please note, I am particularly interested in vegan approaches, though all methods are welcome.]


Are there particular varieties better
for making savory dishes?
What flavor spectrum does the pumpkin
(raw, roasted...) lend itself toward
naturally or without much force? How do you coax those out?
There are terrific Thai pumpkin curries; the flavor profile would be garlic, ginger, lemongrass, coriander seed, cilantro, chiles, Thai basil. Here is one I did with Delicata squash that would work equally well with pumpkin: http://www.herbivoracious.com/2009/10/red-curry-delicata-squash-and-tofu-recipe.html .