1. Cut the pumpkin in half and remove the seeds. You can roast the seeds if you like – it’s a very tasty snack. If you use a Hokkaido pumpkin, you can leave the peel on, but with all other pumpkins, you should remove it because it does not soften enough during cooking. Cut the pumpkin flesh into small pieces and put them in a large pot. Add a bit of water and cook the pumpkin for about 15-20 minutes, stirring frequently.

2. Drain the water, save some of it, and then purée the pumpkin pieces in a blender or with an immersion blender. If the mixture seems too thick, add some of the cooking water and mix it in. The pumpkin purée can be kept in the fridge for about 7 days. You can also freeze the purée – it will stay good for about 6 months.