Preheat your oven to 350 degrees.
Cut small slits into the top of the pumpkin to vent.
Place the pumpkin into a shallow baking dish.
Roast the whole pumpkin for 45 minutes to an hour or until you can easily stab a fork into it.
Remove the pumpkin from the oven and allow it to cool long enough you can handle it.
Remove the stem and cut the pumpkin in half.
Scoop the seeds from the inside of the pumpkin. Save if you want to roast them later.
Peel the skin from the flesh and place the flesh into the bowl of a food processor or blender.
Puree the flesh until it is smooth to desired consistency.
Store in the fridge for up to one week or freeze for longer storeage.