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Preheat the oven to 400 F & line a baking sheet with parchment paper.
Remove the stem from the pumpkin by slicing off the top portion, then cut the pumpkin in half from top to bottom.
Scoop out the seeds and stringy parts of the pumpkin flesh.
Sprinkle the pumpkin flesh with salt, then lay each half onto the baking tray.
Roast the pumpkin for about 30-45 minutes until tender.
Leave the pumpkin on the baking sheet, and place that on a cooling rack to cool for 1 hour.
Remove the pumpkin flesh from the skin and place it in a food processor, and pulse until the mixture is completely smooth.