Ginger Pumpkin Tumeric Uji

Cut your pumpkin in half (don't remove the seeds) and place cut side down in the oven, bake until done.

Scoop out the 'guts' from one half and the flesh from a quarter, put in the blender with water and blend to smooth consistency, then strain to super smooth consistency.

Mince the ginger, blend with a little water, and strain.

Cook your uji the normal way.

When the uji is almost ready, add the ginger, pumpkin puree, and turmeric and cook until ready.

Best served with lemon and honey.