Halve the pumpkin to one side of the stem.

Scoop out the seeds, place the halves cut-side-down onto a baking sheet covered with parchment paper and bake for +- 45 minutes or until the flesh is soft.

Scoop out the flesh into a food-processor and process until you get a creamy puree.

Store it in the fridge in a glass or plastic container with a tight fitting lid and use within 5-7 days or freeze for 3-6 months.