Set your oven to 400 °F (204 °C) and prepare a baking tray by lining it with parchment paper.

Rinse and dry the pumpkin. If it’s wobbly, trim a tiny slice from the bottom so it sits snugly on your cutting board.

Cut the pumpkin: Insert a sharp knife alongside the stem (but don’t cut through it), then rotate the pumpkin and make a matching slit on the opposite side. Gently pull apart into two halves along the stem seam.

Remove the seeds and stringy pulp from the core of the pumpkin.

If desired, lightly sprinkle a bit of sea salt over the cut surfaces for subtle seasoning.

Place the halves cut‑side down and roast for 45 to 60 minutes, until the flesh is tender and easily pierced with a knife.

Cool slightly, then transfer the cooked pumpkin flesh into a food processor, blending in batches if necessary.

Blend until smooth, scraping down the sides as needed. For an exceptionally smooth texture, pass the blended puree through a fine mesh strainer.