Pumpkin
One pumpkin approximately 3.5 kg
2 cloves of garlic
2 cups white wine
To taste black pepper
1 cup olive oil
Crust
6 tablespoons olive oil
1 minced clove of garlic
1 tablespoon finely chopped parsley
1 tablespoon curry powder
4 cups amarelo seeds, peeled and chopped
Caramel
1 1/2 cup pumpkin puree
1/2 cup water
3 tablespoons honey
1 tablespoon grated ginger
Pumpkin
One pumpkin approximately 3.5 kg
2 cloves of garlic
2 cups white wine
To taste black pepper
1 cup olive oil
Crust
6 tablespoons olive oil
1 minced clove of garlic
1 tablespoon finely chopped parsley
1 tablespoon curry powder
4 cups amarelo seeds, peeled and chopped
Caramel
1 1/2 cup pumpkin puree
1/2 cup water
3 tablespoons honey
1 tablespoon grated ginger
Thaw the pumpkin the day before preparation and tie one leg to another with twine
In a bowl, mix together the mashed garlic, wine, pepper, and olive oil
Spread it evenly over the pumpkin without piercing it and cover with aluminum foil
Bake in a preheated oven at 180°C for the recommended time on the packaging label
Remove from the oven and let cool down
Reserve the sauce that remains in the baking dish
Crust
Heat olive oil in a skillet and sauté the garlic until golden, then add parsley, curry powder, and amarelo seeds, stirring until homogeneous
Let it cool down
Caramel
Place in a saucepan the pre-batched pumpkin puree with water, honey, and ginger
Bring to a boil over high heat until the mixture reduces by one-third
Allow it to chill in the refrigerator for about an hour
Pumpkin
Remove the twine from the pumpkin and brush all of its flesh with caramel
Cover with amarelo crust
Bake in a medium oven until the meat is heated through (15 minutes)
In a saucepan, combine the remaining caramel and gradually add the baking dish sauce, stirring until it tastes both sweet and sour
Serve in a mold.
