Cut pumpkin in half and scoop out the seeds. (save them for roasting if you are feelin ambitious)

Cut the pumpkin into large slices and then cut those slices in half, this makes it easier to fit into the pot.

Fill a pot about 2-3 inches full of water.

Place the pumpkin in the pot and bring to a rolling boil then reduce it to a simmer.

Simmer for 20 minutes, stir gently every 5 minutes or so and keep an eye on the pumpkin to make sure you don't run low on water or have any scorching of the skin on the bottom of the pot. If that happens don't worry, it won't affect the pumpkin flavor unless it's fully burnt.

If using an instant pot, place into instant pot with 2-3 inches water and cook for 6 minutes on high with a quick release.

Once steamed, let them cool slightly so you don't get burnt or use a heat proof glove to lift them up.

Use a spoon to scoop off the flesh of the pumpkin into a bowl and throw away the hard rind.

Use an immersion blender, blender or food processor to blend purée until it is smooth.

Use immediately or refrigerate for future use.

Save extras in zip-lock bags or freezer containers and store in the freezer for future use, just leave pumpkin puree out to thaw before using.