• Bake the pumpkin until soft at 150°C for 15 minutes.  
• Once baked, slice the pumpkin into 1-finger-thick slices and let it cool dowm 5/10 mins.  
• In a bowl, mix water, ice, and flour to create a batter. Add water gradually until the mass thickens. Add 1 teaspoon baking powder. Add a pinch of salt to the batter.
• Warm the frying oil to 170°C. Dip the pumpkin slices into the batter, ensuring they are well-coated. Carefully drop the battered pumpkin slices into the hot oil. Fry the pumpkin slices until your batter is crispy, about 2 minutes. Remove the pumpkin slices from the oil and place them on a tray to drain excess oil. Allow the pumpkin tempura to cool for a few minutes.

Serve the pumpkin tempura on a plate accompanied by other vegetables. Dip the tempura in Extra Spicy Corn Yuzu Hot Sauce, along, of course with all the other veggies.