1 small baking pumpkin, 4 to 6 pounds

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Rinse the pumpkin and pat dry. Halve lengthwise and remove seeds and pulp. Place cut side down onto the baking sheet.

Roast until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.

Scoop the soft flesh into a food processor. Purée until very smooth, 3 to 5 minutes.