Preheat the oven to 175 degrees Celsius
Cut the pumpkin in half and remove the seeds and pulp from the center. (You can keep the seeds in order to roast them later.) One handy tip to speed up the process is to use a hand mixer to remove the seeds and pulp.
Cut each half in four or more slices.
Put the slices on a baking tray and put it in the oven for 45 minutes or until the pumpkin is fork tender. The pumkin should be light golden brown.
Peel the skin off, put the pumpkin bit by bit in a food processor, and blend until you have a nice smooth puree. You can add a bit of water to make it easier to blend the pumpkin. If you feel the puree has gone too watery, you can run it through a sieve before using it or putting it in freezer bags.
Once blended, if I don't use the pumpkin puree straight away, I like to put the pumpkin puree in freezer bags and freeze it. In each freezer bag I put about a cup (250 grams) of pumpkin puree. The pumpkin puree can stay in the freezer for as long as three months. You can defrost it in the fridge, or by using the defrost option on the microwave.
