First off, preheat your oven to 400°F (200°C). A hot oven will do wonders for caramelizing the natural sugars in the pumpkin, enhancing its flavor.

Next, wash the pumpkins thoroughly. I like to use a vegetable brush for this. Once clean, slice them in half vertically. Be careful here—the pumpkin skin can be tough. A sharp knife and a little elbow grease will be your best friends.

Grab a spoon and scoop out the seeds and stringy pulp from inside the pumpkins. You can save the seeds for roasting later; they make a fantastic snack!

Drizzle a tablespoon of neutral oil onto the inside of each pumpkin half. This will help in roasting and give a little extra moisture during the cooking process. If you’re feeling festive, sprinkle a pinch of cinnamon inside as well.

Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast them in the oven for about 40 to 50 minutes. You’ll know they’re done when a fork easily pierces the skin and flesh.

Once roasted, take them out of the oven and let the pumpkins cool for a bit. You don’t want to burn yourself while handling them, and a little cooling time makes them easier to handle.

When cool enough to touch, scoop the flesh out from the skin and place it into a blender or food processor. Blend until smooth. If the puree feels too thick, add a small amount of water or broth to achieve your desired consistency.

Finally, transfer your pumpkin puree into an airtight container. Here’s where the fun starts; you can store it in the fridge for up to a week or freeze for later use in your favorite dishes.