Method

• 1.
  Preheat oven to 180°C. Place pumpkin, cut-side up, on an baking tray and roast for 1 hour or until the flesh is tender. Remove from oven and stand until cool enough to handle. Reduce oven to 90°C.

• 2.
  Meanwhile, to make ketchup, bring tamarind and stock to the boil over medium-high heat in a small saucepan. Reduce heat to medium and simmer, stirring occasionally, for 2-3 minutes or until combined. Stir in chipotle chilli and sugar, and simmer for 5-6 minutes or until thickened. Remove from heat and, using a stick blender, whiz until smooth. Season to taste and gradually stir in enough apple cider vinegar to balance out the ketchup. Set aside.
• 3.
  Scoop flesh from pumpkin and mash (you’ll need 500g). Stir in rice flour until a thick, spoonable batter (it should be a little thicker than thickened double cream; add a little more flour if too wet).
• 4.
  Fill a deep-fryer or large saucepan three-quarters full with oil and heat to 190°C (a cube of bread will turn golden in 55 seconds when the oil is hot enough).
• 5.
  Cook 1 ‘test’ doughnut. Using 2 tablespoons, shape about 1 tbs batter into an oval. Over a large plate, sprinkle with sesame, gently shaking off excess. Spoon batter into oil and fry, stirring gently with a long-handled slotted spoon, for 2-3 minutes or until golden. If ‘test’ doughnut flattens out too much, add more flour to batter. Repeat testing until you have the correct consistency.
• 6.
  Fry doughnuts in batches, stirring gently with slotted spoon, for 2-3 minutes or until golden. Remove and drain on paper towel.
• 7.
  Place creme fraiche in a small bowl and stir gently to loosen. Divide doughnuts among serving plates and scatter with extra sesame and coriander. Serve with ketchup and creme fraiche.