How to roast a pumpkin

Baking pumpkin is easy but a bit time consuming.
That is why I usually buy larger pumpkin than I need and then freeze the left overs so I don’t have to bake again when I need a few ounces for a recipe.
Baked pumpkin-1

1 medium pumpkin
A couple of table spoons water

Baked pumpkin-1-2
So, I usually bake the pumpkin with the skin and peel it after it is baked. This way you will save a lot of pumpkin because the skin comes of very finely and easy after the pumpkin is baked.
Wash and clean your pumpkin, then cut it into equal pieces and place it on your baking sheet face down, in order to prevent the flesh from burning. Pour a little bit of water on the bottom of the baking sheet and cover with foil.
Bake from 1 hour to 2 hours at 180C (350F), depending on the size of your pumpkin. I usually turn the pumpkin with the face up right at the end and cook it like this (no foil) for another 20 minutes.
After the pumpkin is cooked, let it cool completely, spoon the flesh and puree it.

Store in the fridge for up to a week or freeze it.

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