A long time ago, my brother and I took a cooking class on Thanksgiving dinner and we were assigned pumpkin-crab soup. The takeaway from that experience is that we were instructed to slice the pumpkin in about 2-inch slices (not counting the odd sizes you might expect with a roundish pumpkin), spread a light coating of oil on the flesh and then sprinkle the mix of spices and brown sugar we were using for the soup over the exposed flesh. We baked it in the oven (I think 350 degrees), until the pumpkin flesh was soft. When cooled, we scooped the flesh out and it was spiced and ready to put in the soup. Have transferred this technique to making puree for pie and other spiced pumpkin baked goods. They turn out terrific, a lot of liquid is taken out through the baking and it concentrates the flavors. It easily adapts to most recipes. Make it every fall and use it whenever I feel like something pumpkin. I use Cushaw squash (that green & white crooked neck squash) nowadays as it is very smooth, tastes great and is alot easier to deal with than your average pumpkin. Many thanks to the farmstand ladies in Cavetown, MD for that tip!

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