Place the chopped pumpkin in a saucepan with lightly salted water and boil for 25 minutes, or until soft. Remove from water and blend in a mixer to create a light purée.
Preheat oven to 190C and grease a 8x4 inch loaf tin.
Whisk together flour, baking powder, ginger and salt.
In a separate bowl, whisk together the sugar, melted Lurpak®, 200ml of the pumpkin purée and eggs.
Add the dry ingredients to the wet ingredients and combine.
Pour mixture into loaf tin and bake for 45 mins (or until a skewer comes out clean).
