Slice the pumpkin in half vertically, starting with a cut next to the stem. (If the stem is long, slice it off at its base.) Scoop out the seeds and stringy pulp using an ice cream scoop, a sharp-edged spoon, or a serrated grapefruit spoon. If you’d like, slice each pumpkin half into two wedges – it will cook a bit faster.
Arrange the pumpkin pieces in a baking dish, skin side up, and add water to cover the bottom by 1/4”.
Place the dish in the oven and bake for 45 to 70 minutes. Total baking time will vary, depending on the size of the pumpkin and the thickness of its walls. Begin checking for doneness at the 45 minute mark: a knife inserted into the outer pumpkin skin will yield easily, and the flesh will be orange and tender.
Remove from the oven and cool.
When the pieces can be safely handled, scrape out the flesh, discarding the skin. Purée in a blender or by hand with a large-tined fork.
Use immediately or keep in the refrigerator for several days. For long-term storage, freeze in a heavy-duty bag or container.
How to Make Pumpkin Puree was originally published on https://soupaddict.com/how-to-make-pumpkin-puree/