Preheat the oven to 350°F. Place a sheet of unbleached parchment paper on a baking sheet.
Cut the top off of the pumpkins, then cut them in half from top to bottom. Use a large spoon to scoop out the seeds.
Drizzle the flesh of the pumpkins with olive oil, then sprinkle with salt. Turn them cut-side down on the baking sheet and put them in the oven.
Bake for about 45 minutes or until the tip of a knife is easily inserted in the flesh. Let them cool till you can comfortably handle them, then scoop the flesh from the skin.
Put the flesh in a blender or food processor and puree till smooth.
Notes
Roast Pumpkin Puree can be frozen so why not roast up a boatload so you can make all the pumpkin yummies through the winter!