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- Fry a roughly diced Hokkaido pumpkin with skin (approx. 700 g) for 5 minutes using small amount of oil.
- Pour 450 ml of water with 350 ml of milk (alternatively, coconut milk).
- Add 2-3 tablespoons of our Young Kitchen pumpkin spice.
- Â Simmer for 30 minutes, puree and season to taste.