Chocolate pumpkin spread

Chocolate - pumpkin spread.

Part of 'Little Things Fall & Halloween' series.

shopping list:
-1 medium size pumpkin
-sugar (300-350 grams)
- fresh squeezed lemon juice ( from half of a lemon)
- milk chocolate (6 cubes)
- sweet cocoa powder (2 tablespoons)
- water (25-50 ml)
Cut pumpkin in two, remove seeds and strings, remove skin.
Sprinkle bootom of the pan with water.
Throw cut into cubes pumpkin into the pan, add lemon juice, sugar and cocoa powder. Stir your mix and cook till tender. Squeeze pumpkin cubes using a potato masher, add chocolate, stir and cook for further few  minutes.

 You can put hot pumpkin spread into mason jars and preserve or you can leave it to cool, put into the plastic containers and keep in the fridge (if so, consume within two weeks).

Enjoy!

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