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Preheat your oven to 400°F (204°C) and prepare a baking sheet by lining it with parchment paper.
Rinse the pumpkin and pat it dry. Make a cut on one side of the pumpkin from the stem down to the bottom, being careful not to cut through the stem as it is too tough.
Remove the knife and rotate the pumpkin to the opposite side, repeating the cut.
Once you have slits on both halves, pull the halves apart at the stem.
Scoop out the seeds and most of the stringy bits from the inside.
Lightly season the insides of the pumpkin halves with salt, then place them cut side down on the baking sheet.
Bake the pumpkin until it can be easily pierced with a knife in several places and the flesh separates from the skin, which should take about 45 to 60 minutes.
Allow the pumpkin to cool until it is safe to handle, then scoop the soft flesh into a food processor. You may need to do this in two batches depending on the size of your pumpkin.
Process the pumpkin flesh until it is very smooth, which should take about 3 to 5 minutes.