Spiced Pumpkin Puree

Steps

1. Preheat: Heat oven to 350 degrees. Line a baking sheet with parchment paper or silicone mat.
2. Prep: Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.
3. Deseed Pumpkin: Scoop out the seeds and strings. Don't be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.
4. Cut Pumpkin: Chop the pumpkin into smallish pieces and place them onto a baking sheet, skin down. Brush on the olive oil, if using.
5. Bake: Roast in the oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.
6. Remove Skin: Peel the skin away from the pumpkin.
7. Puree: Place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. I had to add 1 cup of water to the puree pictured.
8. Eat: Serve or freeze for later.