1- Peel the pumpkin and cut in small pieces. 2- Grind the walnuts.
1- Simmer the pumpkins over medium heat for 40 to 45 minutes or until tender. 2- Mash 3 garlic cloves and saute in 2 tbsp vegetable oil. 3- Add turmeric, white pepper powder, tomato paste and continue frying for few more minutes. 4- Meanwhile, mash the cooked pumpkin. 5- Add mashed pumpkins to the garlic pot. 6- Add the ground walnuts, salt, 1 tbsp sugar, 2 tbsp pomegranate molasses, stir well until well mix. 7- Cover the pot with a lid, leave a crack for the steam to escape. 8- Simmer for 2 hours over low heat. 9- Pour in angelica if preferred.