Preparation
1 Wash the Hokkaido pumpkin, cut it into pieces and remove the seeds.
2 Toss with olive oil and bake for 20 minutes at 180 °C.
4 Transfer the roasted pumpkin and boiled potatoes into a blender jug.
5 Transfer the roasted pumpkin and boiled potatoes into a blender jug.
6 Add butter, pumpkin seeds, cream, turmeric, and salt.
7 Choose the preset program for blending vegetables.
8 Serve the purée warm with ground nutmeg.