Hokkaido pumpkin sorbet

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido)
• 2 ½ dl orange juice (blood orange juice)
• 150 g brown sugar
• 3 vanilla pods, the pulp
• 2 lemon(s), untreated, zest and juice
• 4 tbsp ginger, freshly grated

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Peel and deseed the pumpkin, and cut into fairly large pieces. Cook in a covered saucepan with the orange juice, sugar, and vanilla seeds over medium heat until soft. Then puree with the remaining ingredients in a blender and let cool. Finally, transfer to an ice cream maker and freeze. It can also be made with other types of pumpkin (e.g., nutmeg). The amounts of lemon and ginger are to my taste, but can be adjusted. I served it in a mini jar, which makes 8-10 servings.