①Peel the pumpkin and cut 2/3 of it into large cubes. Cut the remaining 1/3 into 3mm thick wedges (for each serving) and 5mm cubes.

②Place the large cubes and the 5mm cubes of pumpkin in a microwave-safe dish, cover loosely with plastic wrap, and microwave at 600W for around 5 minutes.

③Transfer the 5mm cubes of pumpkin(②) into a container, add all(A), and mix well.

④In a pot, add all(B) and heat until melted. Once melted, turn off the heat and stir in the gelatin powder until combined.

⑤Place the large diced pumpkin(②) into the pot(④), and blend it while cooling the pot in ice water.

⑥Pour the mixture into serving dishes, and once slightly cooled, refrigerate for 30 minutes to 1 hour.

⑦Chop the almonds.

⑧Heat a frying pan and add the pumpkin, which has been cut into 3mm-thick wedges(①), and lightly sear both sides.

⑨Once the mousse(⑥) has set, remove it from the refrigerator, top it with the 5mm cubes of  pumpkin(③), and drizzle lemon juice over it. Garnish with the almonds(⑦) and roasted pumpkin(⑧) to finish!