pumpkin ketchup

500g pumpkin (Hokkaido)
1 teaspoon harissa
1/2 teaspoon curry powder
150 ml orange juice
50 ml white balsamic vinegar
100 gr sugar

Clean pumpkin and dice. Cook together with harissa, curry powder, orange juice, vinegar and sugar for about 20 minutes. Blend them and give then immediately in hot rinsed jars.
Keeps in refrigerator for 2-3 months.
pumpkin ketchup

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