Ingredients:

  • 1 (3.5 lb) Sugar Pumpkin
  • 0.25 tsp Sea Salt

Instructions:

  1. Start by washing the exterior of the pumpkin to remove any dirt. Using a sharp knife, carefully cut off the stem and then slice the pumpkin in half from top to bottom.
  2. Use a large metal spoon to scrape out the seeds and the stringy bits. Don't worry about being too aggressive; you want the interior to be clean and smooth.
  3. Sprinkle the 0.25 tsp Sea Salt over the flesh. Place the halves cut side down on your prepared baking sheet.
  4. Bake for 45 minutes until the skin is soft and starting to brown.
  5. Remove the pan from the oven and let the pumpkin sit for at least 10 minutes.
  6. Once cool enough to handle, simply peel the skin away with your fingers or scoop the flesh out with a spoon. It should fall away easily.
  7. Transfer the warm roasted flesh to your blender or food processor. Pulse a few times, then run on high until the mixture is completely velvety and smooth.
  8. If your pumpkin was particularly juicy, place the puree in a fine mesh sieve lined with cheesecloth for 30 minutes until excess liquid has dripped away.