Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

Snap off the stem; if it doesn't snap off easily you can slice the top off.

Slice down the center using a large knife.

Use a spoon to scoop out the insides; separate the seeds to roast later.

Place the pumpkin halves cut side down.

Bake for 45-60 minutes.

You know it is done when the insides have softened and you can pierce it with a fork without much resistance.

Let the pumpkin cool on a rack until you are able to handle them.

Using a large spoon, scoop the insides of the roasted pumpkin into a food processor.

Puree until silky and smooth.

Place a cheese cloth over a strainer and scoop the pureed pumpkin into the cloth.

Let strain for a couple hours to remove excess liquid.

After the puree has been straining for a couple hours I like to squeeze any extra liquid out through the cheese cloth.

Store in a closed container in the refrigerator until ready to use.

Now you have silky, thick, rich puree that you can use in so many recipes!