Pre-heat the oven to 180°C fan/400°F/Gas 6 and line a baking tray with baking parchment.
Rinse and pat dry the pumpkin. Cut the pumpkin in half from stem to end (do not cut through the stem).
Scoop out the seeds and the stringy bits. Place each half cut-side-down onto the baking parchment. Bake until the flesh is soft, and the skin is pulling away from the flesh (approximately 40 to 60 minutes, depending on the size of your pumpkin)
Wait until the pumpkin halves are cooled. Scoop out the soft flesh into a powerful food processor (I use Vitamix)— depending on how large the pumpkin is, you may need to do this in batches. Blitz until smooth and creamy (approximately 2 to 5 minutes, depending on your food processor).