Step 1

Preheat oven to 425°. Place pumpkin on a large rimmed baking sheet and roast until tender (a paring knife should pierce flesh easily), about 1 hour. Let cool.

Step 2

Halve pumpkin through stem end; scoop out and discard seeds. Scoop 1½ cups flesh into a blender; reserve remaining pumpkin for another use. Add garlic, ginger, vinegar, lime juice, lemon juice, Allium Confit, salt, half of chiles, and ½ cup ice water and blend until very smooth and bright yellow. Taste and add remaining chile if you’d like a spicier sauce; season with more salt if needed.

Step 3

Do ahead: Hot sauce can be made 2 weeks ahead. Transfer to a jar; cover and chill.