1. Combine all ingredients in a blender and process until smooth. Serve immediately.

For the pumpkin puree

1. Preheat the oven to 350*F. Rinse your pumpkin (any size will do, as long as it fits in your oven) and slice in half. Scoop out the seeds and either toss, or reserve to roast.
2. Drizzle the flesh with olive oil and sprinkle with a pinch of salt. Place the pumpkin flesh side down on a baking sheet lined with parchment paper.
3. Roast for at least 20 minutes to an hour, depending on the size of the pumpkin. It’s ready when a fork slides easily into the flesh and it can be easily scooped away from the skin. Let cool before handling.
4. Pumpkin puree can be frozen for up to three months.