Ingredients:

  • 2 small Sugar/Pie Pumpkins (approximately 2.5 lbs each)
  • 1 tsp Sea Salt
  • 1 tbsp Neutral Oil (Grapeseed or Avocado)

Instructions:

  1. Preheat your oven to 200°C (400°F). Note: A hot oven is crucial for caramelization.
  2. Slice off the stems and halve each 2.5 lb pumpkin vertically using a sharp chef's knife.
  3. Scrape out the seeds and stringy bits with your scoop until the cavity is smooth and clean.
  4. Lightly rub the cut sides with the neutral oil and a dusting of sea salt.
  5. Place the halves cut side down on your rimmed baking sheet.
  6. Roast for 45 to 60 minutes until the skin is dark and a fork slides in like butter.
  7. Remove from the oven and let them sit for 15 minutes to cool down slightly.
  8. Scoop the softened flesh away from the skin and drop it into your blender.
  9. Process for 2 minutes until the mixture looks silky and glossy.
  10. Transfer to a cheesecloth lined sieve and let it drain over a bowl for 30 minutes.