Place the pumpkin on a chopping board with the flat side down. With a sharp knife cut the pumpkin in half.
Cut the pumpkin pieces in half and those pieces in half again until you have 8 pieces of pumpkin wedges similar in size.
Remove the seeds and set aside. Peel the remaining pumpkin and cut in large dices. For the pumkin puree you need about 320g (11 oz) pumpkin dices.
Place the pumpkin on a roasting tray lined with a baking paper and drizzle with olive oil. Season with sea salt and sprinkle the thyme over the pumpkin. Toss all together and roast the pumpkin wedges standing up in a pre-heated oven at 190°C (375°F).
After about 8 minutes the pumpkin will start to take colour. Usually then I place the pumpkin on the side for 3-4 minutes and then the other side for the same amount of time.
Take a fork to check the doneness of the roasted pumpkin, it should feel soft but not mushy. Most importantly avoid overcooking the pumpkin.
for the pumpkin and miso puree
Peel the remaining pumpkin and cut in large dices. For the pumkin puree you need about 320g (11 oz) pumpkin dices.
Heat a pot on high heat and add the olive oil. Add the pumpkin dices and sweat for 2 minutes. Add the onion slices and cook for another minute.
Add the chilli, ginger and garlic and keep cooking for 30 more seconds while stirring.
Add the miso paste, salt and pepper to combine well. Add 300ml (1¼ cups) water or vegetable stock and simmer the pumpkin for 8-10 minutes or until soft.
Blitz the vegetables to a fine puree in a blender adding the cooking liquid as required. The pumpkin puree should be smooth but not too runny.
Keep the pumpkin puree warm or heat up when required.
for the nori and nut dukkah
Add the nuts, sesame seeds, pepitas, togarashi spice in a pan and toast on low heat.
Keep tossing until the mix starts to brown and the pepitas start popping (about 8 minutes).
Remove the pan from the heat and add the nori and sea salt. Toss well and store in an air-tight container for up to a month.
for plate up
For a share style side dish place the pumpkin wedges on a platter or wooden board and garnish with herbs and the nori dukkah. Serve the pumpkin puree on the side.
If served as an appetizer place 2-3 pumpkin wedges on a plate. Drop a spoon full of pumpkin puree next to it. Garnish with the nori dukkah and some herbs (we used micro rocket).