In the order ingredients are listed (except for the pumpkin), begin Sautéing (see Video for more info).
After you add the last ingredient, let it simmer for 5- Minutes or until palm sugar has been fully incorporated.
Taste and adjust seasoning as needed.
Now place everything in a big bowl and set it aside.
Sauté the pumpkin in small batches with a little fish sauce until you get a little color.
Toss Sautéed Pumpkin in the large bowl containing the other ingredients and mix to combine.
Place everything into a huge Vac bag and Seal or use the water displacement method. Caution: Using a Chamber Vac with Hot Food can cause the bag to expand and explode in the chamber. Make sure to cool before Vac-Sealing.
Process for 75-Minutes at 194f. After processing, you can either chill using an ice bath and refrigerate for later use or move onto the next step. If you chill it, retherm it in the water bath to 140°F before continuing.
Puree using a high-speed or immersion blender.
Make final seasoning adjustments if needed.
If using protein, you can plate with the already cooked chicken or shrimp.
Garnish with toasted pumpkin seeds, creme Fraiche, and chives if desired.