Preheat oven to 400F
Wash the pumpkin and wipe it dry.
Cut in half, vertically along the stem line. (see below)
Scoop out the guts and save those for making roasted pumpkin seeds. You can use a spoon, large ice cream scoop, or carefully using a hand mixer.
Sprinkle salt over the flesh.
Place the cut side down on a parchment paper lined baking sheet.
Poke 3-4 holes in the pumpkin with a fork to let the steam out.
Bake uncovered until you can easily pierce with a paring knife, approx 30-45 minutes.
Remove from heat and let cool completely, approx 1 hour.
Either cut the skin off, or scoop out the interior with a large metal spoon.
Puree the pumpkin flesh in a food processor until completely smooth.
Good for 1 week in the fridge, or freeze for 1 month.
8" pumpkin will yield around 2-3 cups of puree.