Wash the pumpkin, peel and slice it into a vessel, add the bruised ginger and cover with 3 litres (6 pints) of cold water. Stir in the crushed Campden tablet and pectin enzyme and leave for 24 hours.
The next day, bring a further 1.2 litres (2 pints) of water to the boil and dissolve the sugar. Cool to blood heat, then add to the pumpkin together with the yeast and nutrient and the juice of the lemons. Cover and keep in a warm place to ferment for 5 days. Stirring it twice daily.
Strain the liquid off the pulp and transfer to a fermenting
jug. Fit an air lock and leave to ferment on, racking when the wine starts to clear.
When the fermentation has ended and the wine has cleared, bottle and store in a cool place to mature for at least 6 months.