|Dundee: "That's not a knife. That's a saw."|
Now you have two choices. Toss the chunks into a food steamer (for a photo of this fabulous small appliance, see my post for Frenzied Fish, Oct. 26, 2011). Steam 20-to-30 min. or until a knife easily pierces the pumpkin flesh. Scrape the flesh from the skin, which will also have softened. Purée in a blender or - better yet - a food processor.
Your second choice is to bake the chunks, uncovered, at 325 deg. F. for about 1 hr. These times will vary with the size and thickness of the pumpkin chunks. Scoop the pumpkin into a food processor and purée until no lumps remain. If the purée has a high water content, you may want to simmer it for a few minutes to let some of the water evaporate.
Cool, package, label, and freeze. That’s all there is to it!