How to make pumpkin soup for a quick and fulfilled breakfast

Ingredients:

- 500g pumpkin

- 100g unsalted butter

- 200ml cream

- 200ml unsweetened fresh milk

- Half an onion

- Chopped garlic

- Spices: Ground black pepper, olive oil, salt

Preparation steps:

- Peel the pumpkin, remove the seeds, wash, and cut it into thin slices.

- Chop the onion into small pieces.

- Heat a pan and add the butter and a tablespoon of olive oil. When the butter melts into the oil, add the garlic and onion, and stir-fry until they are slightly golden.

- Add the pumpkin slices to the pan, sprinkle with salt and ground black pepper. Stir-fry the pumpkin until the edges are slightly browned.

- Pour enough water into the pan to cover the pumpkin. Boil on high heat. Once the pumpkin softens, reduce the heat, add the cream and fresh milk, and cook until it starts to boil.

- Transfer the mixture to a blender and blend until smooth. Add water during blending if you prefer a thinner soup.

- Pour the blended soup back into the pan and bring it to a boil. Adjust seasoning to taste.

- Serve the soup in a bowl, garnish with cream dots, and enjoy with sandwich slices.