Give the pumpkin a bit of a wash to remove any dirt.
Cut the pumpkins in half and scoop out the seeds and fleshy bits in the center.
Cut the pumpkin halves into quarters so you are left with 8 pieces and place them in a roasting dish.
At this stage, if you are just wanting roast pumpkin to have with your dinner, drizzle them in a little olive oil, sprinkle with salt and roast for about 50 minutes, uncovered, until the pumpkin is soft.
To make pumpkin puree, place them in the roasting dish, with no oil or salt and cover the pan in tinfoil.
Roast for about 50 minutes until the pumpkin is soft. Remove from the oven and allow to cool for about 45 minutes or until cool enough to handle.
Once you can handle the pumpkin, scoop the flesh out of the skin into a bowl. Repeat with all pieces of pumpkin and discard the skin.
Mash the pumpkin using a potato masher or a stick mixer if you want a smoother consistency or even run it through the food processor.
Store in the fridge for 1 week or freeze portions in snaplock bags.