Put the pumpkin on a baking tray and roast in the oven for 30-40 minutes until the pumpkin is soft.
Let cool for about ten minutes.
Carve the pumpkin flesh from the skin into a food processor.
Pulse until you have a smooth puree
Tips
Nutrition values are only an estimate for a whole portion on puree when a 1,5 kg Hokkaido squash is used to make it. A squash of this size makes about 2 cups of puree.