This is so easy and such a great pumpkin dish. Fine either hot or cold. I use Jap or Qld blue pumpkin for this cos I think they have the best taste.
Excellent, simple and fast. Of course I didn't have half of the ingredients, but managed to put the dressing together with Chinese cooking wine, lemon juice, ginger powder, sambal and dried basil. Beautiful colour too. - 24 Jan 2015 (Review from Allrecipes UK & Ireland)