1. Place pumpkin on a steady surface. Use a small knife to cut around the stem.
2. Remove lid and scoop out stringy fibers and seeds. Rinse seeds and save for roasting and making pepitas.
3. Roast whole pumpkin without lid in a preheated 350°F oven until fork-tender, 1-2 hours. (You can also cut in half and bake sides-down until fork-tender.)
4. Scrape pumpkin meat from shell and puree in a blender.
5. Strain to remove any stringy pieces.