After the pumpkin has been cleaned, put them on a baking sheet skin side up.
Roast in a 350 degree oven for about 50 minutes or until tender.
Once roasted, remove from oven and let cool enough until you can handle them. Peel the rind/skin off and then cut the flesh for processing in your food processor, blender, or if you're feeling really strong, your potato masher.The puree should look something like this.
I add one more step which I did not take a picture of. I take the puree and put it in a strainer on top of a bowl or other large container to catch the excess water and let it sit in the fridge overnight to drain. The next day, freeze as you wish in either freezer bags or containers.
I freeze in variety of sizes so I can just pull one out of the freezer for baking, soup, etc.Like I mentioned before, we've got a ways yet to go.
I see muffins in my near future!