Cut: Preheat oven to 400°F (204°C). If you’re using a small pumpkin, cut off the stem then chop it in half. If using a larger pumpkin, cut it into long, wide pieces down the natural grooves of the pumpkin.
Scrape:Gently scrape the inside with a spoon to remove seeds and stringy gunk.
Roast: Place pumpkin pieces facedown on a baking sheet and bake for 40 to 60 minutes, or until the inside is easily pierced with a fork. This may take longer for larger/thicker pumpkins.
Peel: Let pumpkin cool enough to touch and either peel or cut off the skin. Chop pumpkin flesh into chunks.
Puree: Throw pumpkin into a food processor or blender and blitz until smooth. (Note: if your pumpkin is at all hot, do not cover the blender completely! Leave the top off so hot air can escape.) If you need to add water to reach the right consistency, add a tablespoon at a time.
Store homemade pumpkin puree in the fridge for a few days or freeze 1 cup portions in baggies until ready to use.