Preheat the oven to 200°C (400°F). If using a baking sheet, line with parchment paper. Otherwise, set aside a deeper baking dish.
Place the halved pumpkin cut-side down into the baking dish.
1 pumpkin
Bake on the centre rack for about 40 minutes for a medium-sized pumpkin, or until the skin can be easily pierced with a fork.
Remove from the oven and cool for a few minutes before carefully flipping the halves over.
Use a spoon to remove the seeds and stringy parts, saving for roasting or composting.
Scoop out the flesh and place into a blending container or heat-safe blender (alternatively, cool fully before blending).
Mix, with an immersion blender or standing blender, until very smooth and silky.
Cool fully before freezing or storing in the refrigerator. Pumpkin puree will keep for about a week in the refrigerator and about six months in the freezer.