Step 1

In a blender combine all ingredients except the pumpkin seeds and pinenuts. Blend until very smooth. You may want to add ¾ of the olive oil, test the texture, and add the rest if needed.

Step 2

Once blended, transfer to a bowl and top with pumpkin seeds and pinenuts, and drizzle with olive oil.

Step 3

Preheat oven to 200 C.

Step 4

Chop pumpkin into chunks a couple of centimetres wide and long. Remove all seeds and pulp from middle. Leave skin on the pumpkin.

Step 5

Place pumpkin chunks on baking tray and bake for 45-60 minutes, or until pumpkin is soft.

Step 6

Once done, peel outer skin of pumpkin off and you are left with a puree. Puree can be kept in airtight container for 5 days in fridge, or put in the freezer to use another time.