Pumpkin Cocoa Pudding

First, cut your Hokkaido pumpkin into slices. You'll want to peel the skin off these slices for the best texture in your pudding.

Now, cook the pumpkin until it's lovely and soft. You can either steam it for about 15–20 minutes or roast it in the oven for approximately 25 minutes at 200°C (392°F). Once cooked, let it cool down a bit.

In a blender or food processor, combine the cooled pumpkin, 3-4 tablespoons of unsweetened cocoa powder, 3 tablespoons of honey, 50 ml of milk, 1 teaspoon of vanilla extract, and a pinch of salt.

Blend everything until the mixture is perfectly smooth and creamy. Don't forget to scrape down the sides of the blender once or twice to ensure everything is fully incorporated.

In a separate bowl, whip the 200 ml of cream until it forms soft peaks and is thick.

Gently fold the whipped cream into your pumpkin cocoa mixture. This will give it that lovely, airy mousse-like texture.

Now's the time for a taste test! If it’s a bit too bitter for your liking, you can always add a little more honey. If it feels too thick, a splash more milk will help.

If you're feeling adventurous, you could also add a pinch of cinnamon, cardamom, or a tiny bit of instant coffee to enhance the depth of flavor. Just a suggestion!

Divide the pudding evenly into four glasses or small bowls. Place them in the refrigerator to chill for at least 2 hours. This will allow the pudding to firm up and fully develop its flavors.

When you're ready to serve, feel free to get creative with your toppings! Shaved chocolate, crunchy roasted pumpkin seeds, or a small dollop of whipped coconut cream would all be fantastic additions.