Makes around 30 ounces (880 milliliters)

• 5½ pounds (2½ kilograms) small pumpkins (such as Hokkaido, sugar pumpkin, or other squash varieties)

1. Preheat the oven to 400° F (204 °C).

2. Using a sharp knife, cut off the base of the pumpkin and an inch below the stem. Carefully, halve the pumpkin and remove all the seeds and stringy flesh. Halve the pumpkin halves again so you’re left with quarters.

3. Place the quarters skin-side down on a large baking tray and bake for 50-60 minutes, until the inside is soft. Test by poking the flesh with a fork and see how deep it goes. It should be able to easily go into the flesh.

4. Scoop all the soft inside of the pumpkin into a food processor and blend for a few minutes until pureed and smooth.

5. Depending on what variety of pumpkin you use and the consistency of the final pumpkin puree, you may need to either strain off some liquid with a cheese cloth or add a bit of water. Small amounts of liquid in the final puree is fine, but you don’t want it to be too liquidy.

6. Either use the puree right away or store in the fridge for up to a week. To freeze, scoop the puree into muffin molds and freeze that. Once the set, remove the frozen puree from the molds and store in a plastic bag in the freezer. They will last a few months in the freezer, although the texture and quality might change.

7. Enjoy!