This spicy and sweet sweet coconut sauce complements the rich earth flavor of pumpkin, one of nature's incredibly versatile vegetable fruits.

Ingredients:

One medium sugar pumpkin, about three half lb
1-13.5 oz can Coconut Milk

One half cups of sugar
1 little spoon ground cardamom
One spoon ground cinnamon
1/4 small spoon salt

Sugar pumpkins can be discovered in the produce dept or at a farm stand. They aren't jack-o-lantern pumpkins but a sweeter, smaller variety grown for cooking.

Directions:

1. Split and seed pumpkin. Cut each half into four equal pieces. In a big pan steam pumpkin in one in. of gently salted boiling water for fifteen mins. Drain in colander.

2. While pumpkin is cooling, mix Coconut Milk, sugar, cardamom, cinnamon and salt in same pumpkin pan. Bring to boiling point and actively broil, stirring often till sugar is melted.

3. Cut or peel skin from pumpkin and cut into little bite size squares. Add pumpkin to coconut sauce and broil for ten mins. Bring to room temperature and cool.

4. Savory served a little warm or cold. For an additional festive treat, top pumpkin pudding with double cream or serve with a side of warm gingerbread.