Ingredients:

  • 1 (3-4 pound/1.3-1.8 kg) sugar pumpkin
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) ground cinnamon (optional)
  • 1/8 teaspoon (0.75g) ground nutmeg (optional)
  • Pinch of ground ginger (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Line a baking sheet with parchment paper (optional). Cut the pumpkin in half from stem to blossom end. Scoop out and discard the seeds and stringy pulp.
  2. Brush the cut sides of the pumpkin with olive oil and sprinkle with salt. Place the pumpkin halves cut-side down on the prepared baking sheet.
  3. Roast for 45-60 minutes, or until the pumpkin flesh is easily pierced with a fork and the skin is slightly wrinkled. Cooking time will vary based on the size and density of the pumpkin.
  4. Remove the pumpkin from the oven and let it cool slightly until you can handle it comfortably.
  5. Use a spoon to scoop the cooked pumpkin flesh away from the skin and into a blender or food processor. Discard the skin.
  6. Blend until completely smooth, scraping down the sides as needed.
  7. If the paste seems too watery, return it to the baking sheet and roast at 300°F (150°C) for 30-60 minutes to evaporate excess moisture, stirring occasionally.
  8. Stir in desired spices to taste (optional).
  9. Let the pumpkin paste cool completely before storing it in an airtight container in the refrigerator for up to 5 days or freezing for up to 3 months.