Preheat oven to 400° F. Split pumpkin in half. Scoop out the seeds and loose fibers. Place in a large roasting pan flesh side to the pan. Pour ⅛ – ¼ inch of water in the pan.
Roast the pumpkin until it has an easy to scoop, tender texture even at its thickest flesh.
This pumpkin, a Queensland Blue, weighed near 10 pounds and took about 90 minutes to roast completely. Let it cool. Scoop the flesh out and into a food processor. Purée. I like to freeze it in the same quantities as my favorite pumpkin recipes.
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