Dice the pumpkin flesh approx. 2 cm in size and let it steep in boiling water for 2 to 3 minutes.
In a pan, heat the sugar with water, soy sauce, black pepper and ginger until the sugar has completely dissolved. If you like it spicier, you can also use chilli flakes. Add the drained pumpkin cubes, stir and simmer on a low heat and just covered for a quarter of an hour. Check and stir regularly. The pumpkin is then soft and glazed with thick soy syrup.
Serve in small bowls. Sprinkle with toasted sesame seeds and decorate with a few stalks of chives or garlic greens.
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