Put the pumpkins in a large bowl. Add sugar and mix well.
Cover with a plastic wrap and leave it overnight.
The sugar will dissolve and become liquid. Put a pot on medium heat and add the pumpkin and sugar mixer.
Cut the lemon and remove the seeds. Add them to the pot.
Add grated ginger. Mix everything well and let it cook on low heat for about 15 minutes or until the pumpkins are cooked.
Remove all the pieces of lemon and blend to desired consistency. Let it cook for another 2 minutes.
Remove from the heat when it is still a little liquid. Because it gets a bit thicker when cool down.
Pour it immediately into a sterilised glass jar and close the lid tightly. Put the jar upside down and leave it for 12 hours.
Once opened, keep it in the fridge.