Making Pumpkin Puree

Most of my pumpkin creations begin with pumpkin puree. This is such an easy process, it's almost laughable to call it a recipe...

Cut a hole in the top of your pumpkin. Scoop out the seeds, saving them to roast later. Place two lemon halves in the cavity and fill the pumpkin halfway with water. Bake in a 350 degree oven for 1-1/2 to 2 hours - until the pumpkin is soft to the touch. Let cool.

Now the fun begins. I scrape the flesh out of the skin and make a puree. Or slice it into wedges, drizzle it with ginger syrup or honey and bake it again until the wedges are brown and caramelized.

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