Pumpkin Paprika Puree

Prepare the pumpkin by cutting it in half and scooping out all the seeds.
Cut pumpkin into large chunks and put on large baking tray skin down. Pour over some olive oil and freshly ground rock salt.
Roast for approximately 40 minutes until fork tender.
Scrape pumpkin flesh away from the skin and onto food processor and puree until smooth.
Add 1 or 2 tsp of smoked paprika depending on how much puree you have to desired taste and salt and pepper to taste.
If it’s too dry add small amount of water to your desired consistency
If too wet leave the puree on a sieve and the water will drip out.

@Markylon