Preheat oven to 400 F / 200 C.

Wipe the pumpkin with a wet cloth to get rid of any dirt that maybe on its surface.

Using a large knife, cut the pumpkin from the side opposite the stem. Do not cut the stem as it’s very rough. Keep cutting the pumpkin until you reach the stem on both sides. Then, separate the pumpkin into two halves with your hands. This method is safe and easy way to cut the pumpkin.

Using a spoon and/or fork scoop out the seeds from the middle. Sprinkle the inside of the pumpkin halves with sea salt.

Place both pumpkin halves face down on a baking sheet layered with parchment paper.

Bake for 60 minutes. To check if it’s cooked all the way through, pierce it with a knife. If the knife easily goes all the way through then your pumpkin is done.

Set aside and let cool for 10 minutes.

Scoop out the flesh of the pumpkin with a spoon. It should be very soft.

Blend the flesh in a food processor or high speed blender until it reaches puree consistency, about 30 seconds.