Select a couple of small sized pumpkins. Cut the pumpkin in half. Using a spoon or a scoop, scrape out the seeds and pulp from the centre. Little but of the pulp left is fine.

Place the pumpkin halves on a baking sheet face up for a richer taste and roast in a 180°C/350°F oven until the pumpkin is fork-tender, approximately 45 minutes. They should be nice and light golden brown when done.

Scoop out the pulp with an ice cream scoop or large cooking spoon. Use a food processor or blender (handheld immersion or the jug blender), to puree until smooth. Alternately, you can simply mash it up with a potato masher.

You can either use the pumpkin puree immediately in any pumpkin recipe like or store it in the freezer for later use. To store in the freezer, spoon about 1 cup of pumpkin puree into each plastic storage bag. Use your hands to flatten out the pumpkin inside the bag and push out the air then seal it.. Store them in the freezer until you need.