Sprinkle with salt and roast in half, cut-side down onto the baking sheet in the oven at 430 degrees Fahrenheit (220 degrees Celcius) for about 45 minutes or until the pumpkin is tender (when a fork easily pierces the outer skin, you know the pumpkin is done).
Take out the pumpkin and let cool. Scoop out the pumpkin flesh and mash it with a fork or blend it in a food processor or kitchen blender.
Place the pumpkin puree in an airtight container. You can now use it for syrup, cakes, or pies.
Pumpkin syrup
Combine all ingredients in a saucepan and bring to a boil.
Let the syrup simmer for about 10-15 minutes.
Blend the syrup with a hand blender.
Store the syrup in an airtight container in the fridge for up to 1 month.
Notes
You can freeze the pumpkin puree and use it at a later time.