Pumpkin Ketchup

1. Wash, halve, deseed, and dice 500g Hokkaido pumpkin.
2. In a pot, bring 500ml / 16.91fl oz Apple juice to a boil with the pumpkin, and simmer with a closed lid over low heat for about 15 minutes, stirring occasionally.
3. Remove the pot from the heat and puree everything in the pot using an immersion blender.
4. Season the puree with 4 tbsp Apple cider vinegar, 1 tsp mild Curry powder, Salt, and Pepper to taste.
5. Fill the ketchup into sterile jars and seal them. Store opened jars in the refrigerator and consume the ketchup within 1 week.