WHITE PUMPKIN MURUMBO
         (Pumpkin preserve)
        
         2 1/4 lb. round white pumpkin
         sugar (see below )
         4 inches cinnamon stick
         3/4 tsp. mixed cardamom and nutmeg powder
        
         Peal pumpkin, remove seed section then grate pumpkin. Weigh grated
         pumpkin together with its water then weigh sugar equal to half the
         weight of the pumpkin. Put sugar grated pumpkin and pumpkin water
         together with cinnamon stick in a large pan. Heat on stove and
         bring mixture to the boil. Lower heat cover and cook 10 minutes.
         Uncover pan and continue cooking on medium heat till all the liquid
         has evaporated and pumpkin is golden brown. Sprinkle cardamom and
         nutmeg powder and mix. Cool thoroughly and store in air tight
         jars. It keeps for several weeks. Refrigerate for longer storage.

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