Summary

Ingredients

• 1 kg pumpkin (se), (weighed without shell and seeds)
• 600 ml water
• 3 tablespoon sugar
• 7 tablespoon vinegar, (5%, e.g. white wine vinegar)
• 1 stick cinnamon
• 0.5 teaspoon ½ cardamom

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Instructions

1. Cut the pumpkin into cubes. Bring the water with the spices to the boil, add the pumpkin. The vegetables should just about be covered by the stock. Cook the pumpkin so long that it is still crisp.
2. To be eaten soon, fill the pumpkin with the stock in a bowl and put it in a cool place after it has cooled, or fill the pumpkin with the stock in glasses while still hot and close tightly.