In a mixing bowl, whip the softened butter until pale and fluffy using a whisk or mixer. Add the sugar and honey and cream together until creamy.

Next, add the beaten in increments. Beat until fully incorporated before each addition. Once incorporated, add the kabocha purée and keep whisking until incorporated.

Sift in the flour, baking powder, and salt, then fold until you no longer see any dry clumps of flour. Pour the batter into a pan prepared by either lining with parchment paper or by spreading butter all over the inside and dusting with flour. Use a spatula to spread the batter to the shorter sides of the pan so that it creates a valley in the middle.

In a small bowl, lightly coat about a tablespoon of pumpkin seeds with honey. Top the pound cake batter with the pumpkin seeds, making sure to spread them evenly across.

Cut a line down the middle of the batter using a knife coated in oil, or pipe a line of softened butter down the middle. Bake at 160°C/340°F for 35-45 min or until an inserted skewer comes out clean. Let the entire tray cool on a cooling rack. Then when the pound cake is warm to the touch, remove from the pan and let it continue cooling on the rack and the pumpkin pound cake is done! 完成です！