The results tonight were alot better than the first attempt. The pumpkin was definitely a lot sweeter and there was no after taste at all so I think blanching definitely makes a difference in keeping the flavour. One thing to remember though - Depending on how you plan to cook your pumpkin after freezing, make sure you cut your pumpkin to size. Smaller pieces will cook almost instantly so it is better to cut them in larger sections. I cut my pumpkin into 2cm cubes and roasted in the oven with chicken drumsticks and other vegies. I could probably have waited until the last 15 mins or so before putting them in because they almost turned to mush when trying to pick them up with the tongs. Even so, they were still delicious! And I know next time I will definitely be blanching my vegies before freezing them :-)