This Kurdish preserve makes a ready sweet and spoon jam.
Peel the pumpkin and remove seeds and fibres and cut the flesh into slices. Bring the sugar and water with the lemon juice to a boil in a large saucepan. Drop in the pumpkin and cook for 15 to 20 minutes or until it is tender. Cool before serving garnished with nuts or cream.
The preserve keeps very well in a jar, covered with syrup.