Pumpkin Purée: 

To make a batch of pumpkin purée which can then be used in a variety of things- soups, pies, cakes etc., first you have to bake it.  You could dice the pumpkin and cook in a small amount of water until tender, but baking it does bring out the delicious sweet pumpkin flavour more. 

  So to bake; preheat the oven to 180c.  With a good sharp knife cut the pumpkin into quarters and scrape out the seeds and stringy bits.  Then cut the quarters again, depending on how big the pumpkin is, to get about 3" wide pieces.  Place skin side up on a baking sheet and bake for about 45 minutes, until the pumpkin is tender when prodded with a fork.  Allow to cool and then peel off the skin and scoop the flesh into a food processor.  Whiz until smooth.  Pumpkin purée freezes well in rigid containers; leave a 1/2 inch gap at the top.