This purée is about as simple as fall cooking gets: a whole sugar pumpkin roasted cut-side down until the flesh turns tender and caramelized at the edges, then blended into a silky, deeply flavorful base. Just olive oil and salt season the pumpkin as it roasts, letting the natural sweetness of the flesh concentrate in the oven rather than coming from anything added at the mixing bowl. Pressing it through a fine-mesh strainer gives you an ultra-smooth texture perfect for pies, soups, or spreading on toast. Since the ingredient list is just pumpkin, oil, and salt, this is an easy one to keep in an added sugar free kitchen — no hidden sweeteners to track down or worry about. Make a batch and freeze it in portions so you've always got real, from-scratch pumpkin ready to go.
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Heat the oven to 400°F (205°C). Line a baking sheet with aluminum foil.
Brush the cut sides of the pumpkin halves with olive oil and sprinkle with salt. Place cut-side down on the prepared baking sheet.
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