pumpkin puree

Course: Dessert, Main Course, Side Dish, Snack

preheat the oven to 400-450F
start by washing and drying the pumpkin(s)
cut the pumpkin in half ... be careful!!
scoop out the seeds and save for later:)
transfer pumpkin halves to a baking sheet
bake in oven for about 45 minutes or until pumpkin is soft (monitor it!)
once the pumpkins are soft, remove the flesh and trasnfer to a blender
blend pumpkin until creamy!
no need to add any liquid or spices! the pumpkin puree is magical and creamy ... enjoy :) if you don't use all of it, please store in freezer

while the pumpkin is roasting, rinse the seeds!
if there are any pumpkin flesh lumps in the seeds, store in blender for later and blend with the rest of the roasted pumpkin
dry seeds and transfer to baking sheet
season the seeds however you would like, some suggestions are: paprika, curry powder, salt and pepper (maybe if you want something sweeter try cinnamon)
pop the seeds into a toaster oven at 350F for about 10 minutes or until golden brown (also option to pop the seeds into the oven with the pumpkin halves in it but just be careful to watch the seeds and not burn them since they will be cooking at a higher temperature, or you can wait until the pumpkin halves are removed and then roast seeds later for a snack)
reminder to compost any pumpkin scraps :)