Cut the Hokaido pumpkin as well as the red onion into small pieces or choppe them with a cutter
Remove the seeds from a chilli pepper and chop it into small pieces and put it to the pumpkin/onion mixture.
Season with sea salt and a little pepper
Fry the vegetables in a pan with the olive oil and deglaze with 4 dl white balsamic vinegar. Leave on the heat until the balsamic vinegar is fully vaporized
Cool over night.
The next day heat the mixtrue again with a large piece of butter, 50g cane sugar and 2dl warm water.
Allow the water to fully draw up.
At the end of the process add another decilitre of balsamic vinegar and boil until the balsamic vinegar is fully vaporized.