In saucepan, add butter over medium heat, then add garlic, black peppercorn, and mace, lightly toast, then add diced pumpkin to lightly color, add coconut milk, milk, light palm sugar, and caramelized fish sauce.

Move to medium-low heat and reduce at low simmer for about 25 minutes or until pumpkin is softened and flavors are combined, then transfer to blender, blend on high speed, then pass through chinois, taste and adjust as needed.