- Serves: 4-6 cups
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- 1 (4-6lb) Fresh Muelrath Pumpkin, top removed
- Kosher Salt
Preheat the oven to 400 , and line a large sheet pan with aluminum foil or parchment.
Split pumpkin in half and remove any seeds or fibers with a large, metal spoon; you can save the seeds for roasting later. Scrape interior of pumpkin until all stringy fibers and seeds have been removed, then sprinkle lightly with salt. Place pumpkin flesh side down on sheet pan, and bake for 30 to 40 minutes or until a paring knife can be easily inserted into the flesh.
Transfer cooked pumpkin to a cooling rack and leave for 1 hour or until cool enough to handle safely. Separate skin from pumpkin and discard, then break pumpkin into medium chunks; transfer to the bowl of a processor, then process until smooth. Store in the fridge for up to a week, or freeze and store for up to 6 months.