Zachariah from Tree and Leaf taught me all about heirloom neck pumpkins and how they are much sweeter than their butternut offspring. We cut the pumpkins into 2-inch rounds and coat them in a freshly ground spice bath. We then roast them sweet in our ovens and fold them into the cream and milk base. Zach also grows our opal basil, basil, young ginger and sweet potatoes.