Steps

1. Remove the seeds and pulp from the pumpkin, and scrape off any discolored or tough parts of the skin.
   🕒 01:34
2. Cut the pumpkin into bite-sized pieces.
   🕒 02:34
3. Remove the tough strings from 100g of celery and slice thinly.
   🕒 03:21
4. Finely chop the clean parts of the celery leaves.
   🕒 04:08
5. Thinly slice the 2 cloves of garlic.
   🕒 04:38
6. Roughly chop the 5 slices of bacon.
   🕒 05:10
7. Heat vegetable oil as needed in a frying pan to 160-170°C, enough to submerge the pumpkin.
   🕒 05:39
8. Deep-fry the pumpkin, skin-side down, until tender. [Key Tip!] Deep-frying prevents the pumpkin from breaking apart and enhances its fluffy texture and sweetness. If you're not comfortable with deep-frying, you can also microwave the pumpkin until tender.
   🕒 06:28
9. Melt 10g of butter in a separate frying pan over medium heat.
   🕒 06:40
10. Add the bacon and sauté until fragrant.
    🕒 06:55
11. Add the celery and garlic and sauté until fragrant.
    🕒 07:11
12. Drain the oil from the deep-fried pumpkin and add it to the frying pan with the sautéed bacon, celery, and garlic.
    🕒 09:24
13. Sprinkle with 2 pinches of salt and a pinch of black pepper, and toss gently to combine. [Key Tip!] The sweetness of the pumpkin is enhanced by the savory bacon, the aroma of celery and garlic, and the spiciness of the black pepper. You can also add spices like cumin to your liking.
    🕒 09:37
14. Transfer to a serving dish and sprinkle with the finely chopped celery leaves.
    🕒 11:26
15. Finish with another grind of black pepper.
    🕒 11:36