Summary

Ingredients

• 500 g pumpkin meat, e.. Hokkaido, pitted and diced
• 150 ml orange juice, freshly squeezed
• 90 g suar, brown
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 0.5 teaspoon ½ pepper
• 1 teaspoon cinnamon
• 0.5 teaspoon ½ cumin

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Instructions

1. Cook the pumpkin in a little salted water (approx. 20 minutes). Drain the water and puree the pumpkin cubes. Then simmer all other ingredients with the pumpkin for another 15-20 minutes.
2. Pour hot into boiled screw jars, screw them on immediately and turn them upside down for about 10 minutes. Then turn over and let cool.
3. The sauce tastes great with grilled meat, pan-fried meat or cheese.