Heat the oven to 400 degrees F.

Remove the stem and cut a small square hole in the centre at the bottom of the pumpkin. Split the pumpkin in half from top to bottom, using a large cleaver and a mallet or a pumpkin knife.

Scoop out the seeds and fibre with a metal spoon or ice cream scoop.

Reserve seeds to make Salty Roasted Pumpkin Seeds Recipe.

On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.

Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.

Cool the pumpkin for about 45 minutes.

Using a large spoon, remove the roasted flesh of the pumpkin and put in the bowl of a food processor.

Process until the flesh is smooth about 3 to 4 minutes.

Store in the fridge for up to 1 week or freeze for up to 3 months.