Remove the peel from the pumpkin, remove the seeds if desired and cut into 1 cm cubes. From the lemon, cut the peel into thin strips (zest), squeeze the juice. Boil the mustard seeds, vinegar, sugar, lemon zest and juice, add the pumpkin cubes and cook until just tender.
Remove with skimmer, pour into suitable jars with stoppers. Boil the liquid until syrupy, pour over the pumpkin cubes form, keep cooled.
This compote is served with fondue chinoise / bourguignonne, pies and terrines, boiled meat and game dishes.
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