Ginger Kabocha Porridge

Remove the pumpkin seeds, cut the flesh into large pieces, and steam it for 15 minutes. Let it cool briefly, peel it, and mash or blend it with part of the measured water until no large pieces remain. Use another cold portion of the measured water to dissolve the sweet rice flour before it reaches the pot. Warm the pumpkin puree and remaining water over medium heat. When the edges begin to bubble, pour in the rice flour mixture and stir from the bottom. Continue over medium-low heat until the porridge thickens. Mix in 1 tsp ginger juice, 0.5 tsp salt, and 2 tbsp sugar. Divide the porridge among four bowls and distribute 20 g pine nuts over the servings. The 950 ml water is shared between loosening the puree, dissolving the rice flour, and heating the porridge in the pot.