Peel and slice the flesh of a large orange pumpkin, removing the seeds and discarding them.  Then place the slices in a casserole in some olive oil and sprinkle with salt and cook in the oven until soft – about 20 minutes.  Take one or two red or white onions (I have run out of home grown red onions) and sautee in some olive oil then add red wine vinegar 80 ml and 20ml water and 3 tablespoons of sugar.  I didn’t have red wine vinegar so used apple cider vinegar, white wine, water and sugar.  Cook until syrupy and add to the pumpkin slices ( I threw some soy sauce on the pumpkin slices before adding the onion) and now it is warming in the oven to accompany mushroom risotto.  Hope it tastes good…..the colours are pretty.