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Roasted Pumpkin Purée


  • 1 Japanese Pumpkin (Kabocha)
  • 1 Tablespoon of Pure Cream (add more if you prefer it more liquid)
  • Salt & Pepper to taste


  • 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.