Heat oven to 350 degrees. Line a baking sheet with parchment paper or silicone mat.
Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.
Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.
Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Brush on the olive oil, if using.
Roast in the oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.
Peel the skin away from the pumpkin.
Place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. I had to add in 1 cup of water to the puree pictured.
Serve or freeze for later.