Cut the pumpkin into not too large cubes. Cut the onion into thin, half rings. Either finely chop the garlic or cut it into wafer-thin slices (whichever you prefer), and do the same with the ginger.
Simmer all ingredients, except for the pumpkin, gently for 4 minutes with the saucepan closed, then leave to rest for 15 minutes. Then bring to the boil again, add the pumpkin and cook for 4 minutes.
Fill the pumpkin cubes with the brew while still hot into clean, hot-rinsed twist-off glasses, close immediately and let cool upside down. This creates a vacuum and the pumpkin can be kept for about 2 years.
Makes approx. 4 glasses of 500 ml each.
Before the first consumption, the pumpkin should steep for 2 weeks.