Preheat oven to 400˚F. Line a baking sheet with parchment paper. Set aside.

Remove stem from the pumpkin and split in half from top to bottom.

Remove seeds and fibers with a spoon. Reserve the seeds for later use!

Sprinkle both halves with salt, then place cut side down on the prepared pan.

Cook for 30 to 45 minutes. The pumpkin is done when a fork pierces the flesh easily.

Remove from oven and cool pumpkin on the sheet for later use.

Use a spoon to scoop out the flesh. Add flesh to a food processor, process on high until smooth, about 4 minutes.

Store in an airtight container in the refrigerator for up to 1 week. Puree can also be frozen for up to 3 months.