Scoop out the seeds and stringy bits with a spoon. If desired, lightly sprinkle fine sea salt on the flesh.

Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. Roast until the flesh becomes tender and can be easily pierced with a fork, approximately 35 to 45 minutes.

Allow roasted pumpkin to cool. Scoop out the flesh and transfer to a food processor. Process until smooth, about 3-5 minutes. If needed, add 1-2 tablespoons of water for desired consistency.