Pumpkin Puree

Start by preheating the oven to 400°F (200°C).

Slice a medium-sized pumpkin in half, vertically.

Scoop out the seeds and stringy parts using a spoon.

Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper.

Roast the pumpkin in the oven for about 35-40 minutes until the flesh is fork-tender.

Once cooked, remove the pumpkin from the oven and let it cool for a few minutes.

Using a spoon, scoop the roasted pumpkin flesh from the skin.

Transfer the pumpkin flesh to a blender or food processor.

Blend until smooth and creamy.

If needed, you can add a splash of water to achieve the desired consistency.