Boil honey, ginger, butter, cinnamon stick and lemon juice in a frying pan for 1 minute. Place the pumpkin wedges in the sauce. Season with Vegetable Spice. Cover with a lid and simmer slowly for 15 minutes. Turn over and simmer for another 5 - 10 minutes. Remove the lid. If a light brown toffee syrup has not yet formed, leave to cook for a few more minutes without the lid. Serve hot, with every last drop of sauce from the pan drizzled over the pumpkin.
The pumpkin is also very good baked in an ovenproof dish at 200°C for about 35 minutes.