Rinse the pumpkins and scrub them to remove dirt. Using a sharp knife, cut in two vertically on a stable surface. Remove the seeds using a spoon and set aside if you plan on roasting them. Scrape the inside of the pumpkin until most of the stringy flesh has been removed.
Set the halves on a baking sheet covered with a silicon mat, flat side down. Place in the oven until the skin starts to detach itself. Remove from the oven, delicately turn the halves and let cool.
Once cool enough to handle, peel the skin, cut the flesh in pieces and place in a food processor. Pulse until you are left with a nice purée.
Divide into air-tight containers and place in the fridge.
If you don’t have a food processor, you can put the pumpkin cubes in a large bowl and purée them using an immersion blender.To stock up for the months to come, freeze the purée in one cup or half a cup portions in freezer-friendly containers.