The turn in the weather was a good excuse for Nina and I to get together with Alanna, Nele and Tom for a Foodadit meeting and to cook some pumpkin recipes. Nina made a tangy pumpkin hummus with a twist of chili and lime, and turned the rest of the pumpkin into a dairy-free soup with the seeds toasted and sprinkled on top. To go with the soup I baked some sourdough rolls using a simple overnight recipe that doesn’t require kneading. I’ve always loved the way my Dad makes focaccia flavoured with fresh rosemary, and I thought it’d be great to come up with a gluten-free recipe to dip in the hummus.