Preheat oven to 205 degrees Celsius.

Pour some water into a baking tray (about 1cm in height).

Remove stem and slice pumpkin in half (top to bottom) using a large cleaver. Scoop out all the seeds and fibers using a spoon.

Slice pumpkin into quarters and place on baking tray (flesh side down).

Place in oven and roast for 35-45 minutes (flip pumpkin after 20 minutes) or until a fork can easily pierce through the flesh.

Remove from oven and set aside to cool for a bit.

Remove the pumpkin flesh from the skin (use a kitchen towel to hold onto the pumpkin if still hot) and cut into large chunks and place in Spectablend.

Using the mixing rod to move the chunks about, start blending from a low speed and increase its speed to the halfway mark. Blend for 4-5 minutes until smooth.

Transfer to a large serving bowl and stir in the cream and season with salt & pepper to taste. Garnish with some micro basil leaves.