Bring all of the ingredients except the pumpkin to the boil. Boil until the sugar is dissolved.
Place the raw pumpkin pieces in a vacuum sealer bag and pour the hot liquid into the bag. Vacuum pack the bag and refrigerate for no less than 24 hours. If you do not have a vacuum machine, simply pour the hot liquid over the pumpkin in a heatproof, well-sealing plastic container and leave for 2 days.
When serving, slice the pumpkin into thin slices as needed.
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