1small pumpkin,3 lb. whole, 2 lb. peeled and cleaned
2teaspoonsDiamond Crystal kosher salt
1/4teaspoonfreshly ground black pepper
Wash and dry the pumpkin. Using a very sharp chef’s knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
Use an ice cream scoop to scoop out the seeds and the pulp, saving the seeds and washing them to make delicious roasted pumpkin seeds.
Using a vegetable peeler, peel each pumpkin half, then slice it into 1-inch-thick slices. Cube the slices into 1-inch cubes.
Place the pumpkin cubes in a large, microwave-safe bowl. Cover with cling wrap and microwave on high for 15 minutes, stopping once to stir the pieces, until very tender.
Transfer half the cooked pumpkin cubes to your food processor. Process briefly, until finely chopped. Transfer to a bowl. Add the remaining pumpkin cubes and process them too until finely chopped.
Return the first batch of finely chopped pumpkin to the food processor. Add the heavy cream, Parmesan, minced garlic, salt, and pepper. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula. Serve immediately.