Stewed pumpkin with crab, pike caviar and carrot sauce

Make carrot juice. Put it on the fire and reduce by 50%. Add galangal root.

Then blend the cooked juice. Strain and add vegetable oil in small portions.

While whipping this mixture, add oil until the sauce takes on a glossy color and thickens slightly.

Peel the pumpkin of the Carrot variety. Bake it with fresh thyme, rosemary, and garlic. Add a little salt and sugar. Cover with foil and bake for 15-25 minutes at 180 degrees.

Place the pumpkin in a heated sweet chili sauce and simmer for 2-3 minutes on low heat.

Heat the crab claw in salted water, tear it into strands, and mix with carrot sauce.

Place the stewed pumpkin on a plate, top with crab. Garnish with pike caviar and drizzle with carrot sauce.