Pre-heat your oven to 180ºC/160ºC fan.
Cut the top off your pumpkin and cut it in half. Scrape out the seeds (you can clean these up and roast them too for a healthy snack). Cut each pumpkin half in half again.
Place the pumpkin into a large roasting tin skin side up (to allow water to drain away from the pumpkin as it roasts) and roast for about 45 minutes until the flesh is soft.
Once cooked, remove the pumpkin from the oven and allow it to cool a little, then scrape the flesh out of the skin.
Pop it into a blender (or into a large bowl if using a hand blender) and blend until smooth. I've got a really powerful blender so I don't end up with lumps but if you've got a few then strain it though a sieve to remove them.
Now you're ready to turn it into something delicious.
A 1.7kg pumpkin makes c. 500ml/530g purée.
Keeps for about a week in the fridge or for ages in the freezer.
100g is equivalent to 1 of your 5-a-day fruit and vegetables.
Serving: 100g | Calories: 15kcal | Carbohydrates: 2.2g | Protein: 0.7g | Fat: 0.2g | Fiber: 1g | Sugar: 1.7g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.