This recipe can be used for any winter squash.
Wash the pumpkin, snap off the stem, cut the pumpkin in half – a serrated knife can make the process easier. Scoop out the seeds and stringy fibers with a large spoon or ice cream scoop, set aside the pumpkin seeds for roasting later, put the fibers in your compost bin.
Now to cook the pumpkin – I prefer to roast mine in the oven but some folks prefer the microwave or stovetop methods.
Place the pumpkin cut side down into a roasting pan. Cover and roast in a hot oven 350 F. After about 45 minutes start checking for doneness, depending on your oven it can take up to an hour to cook.
Place the pumpkin into a microwaveable bowl. You might have to cut it into pieces to make it fit. Smaller pieces make scooping the pumpkin flesh easier. Put a couple of inches of water in the bowl, cover it, and put in the microwave. Start checking it after about 15-20 minutes, it usually takes about 30 minutes.
Place the cut up pumpkin into the steamer basket or insert, an inch or so of water in the pot below and cook till soft about 20-30 minutes.
Once cooked let the pumpkin cool. Scoop the flesh from the rind with a large spoon. If you have a lot of “pumpkin water” you can set the flesh in a sieve to drain. Puree the flesh with a hand held blender, table top blender, food processor or you could get away with a mixer. Your puree is now ready to use or it can be frozen in zip lock bags for later use.
one 8 inch pumpkin should yield about 3 cups of puree