Preheat oven to 400°F and line a baking sheet with parchment paper.

Remove the stem of the pumpkin and cut in half, scoop out the seeds and fiber with a large spoon. Reserve the seeds for roasting.

Sprinkle the flesh with salt and lay the halves flesh side down on the prepared baking sheet.

Roast until a knife can easily be inserted and removed, 30-45 minutes.

Allow to cool for an hour, remove the flesh and process in a food processor until very smooth, 3-4 minutes. Store in the fridge for 1 week or the freezer for 3 months.