I peeled and chopped the garlic and spring onion, sautéed them in oil with a pinch of salt. After a couple of minutes, I added the pumpkin, which I had previously peeled, removed the seeds and cut into small cubes.

I let everything cook for another 5 minutes, then I added a little water, little by little, cooking the pumpkin until it became soft and golden (about another 10 minutes).

I then blended everything in a blender to obtain a thick cream, to which I added the Sriracha sauce, mixing carefully.

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