Whenever I need to use pumpkin for a recipe, I always roast my pumpkins. It's so much fresher tasting than using a canned pumpkin, and of course, there are no preservatives.
Roasting a pumpkin is simple. This is for a pumpkin that is roughly 1-2 pounds (typically called a pie pumpkin). Line a baking sheet with foil. Spray the foil with cooking spray or, as I did this time, drizzle a small amount of (almond) oil.
Split the pumpkin in half. Scoop the seeds and other gunk out and set aside (roasted pumpkin seeds are awesome!). Place the pumpkin halves open side down on the baking sheet.
Bake at 375 degrees (f) for 1 hour or until you can pierce the pumpkin easily with a fork.
Allow the pumpkin to cool for a few minutes before attempting to scoop out the "meat". Once it's out, you're ready to add it to your soup or make that yummy pumpkin bread! Enjoy!