Most pumpkin recipes call for a pureed form of the winter squash. You could bother with peeling, cutting and boiling the pumpkin meat, or you could use this simple technique that roasts the pumpkin right in the rind.
A moderate oven, about 350°F (175°C) will help evaporate the water while allowing the sugars to caramelize and slightly intensifying the pumpkins flavor. I prefer to roast the pumpkin facing up, as I believe this maximizes the evaporation of water, which can dilute the pumpkin flavor. Some cooks choose to microwave the pumpkin before hand to reduce roasting time, but I feel this defeats the purpose of roasting in the first place. A little extra time in the oven means additional caramelization.
As a rule of thumb, a pound of raw pumpkin will produce about a cup of pumpkin puree, or, in metric terms, 500g will yield about 250ml.
*Larger pumpkins or those with thicker walls will require longer roasting times.
David Ellis is the Founder and Editor of The Kitchen Journals. He is a food writer, an avid cooking enthusiast. In 2009, he started a food blog, David’s Table, and quickly learned that blogging was lonely work. He developed The Kitchen Journals to work with other food writers and bloggers. He lives in Washington, DC.