Potato Milk Soup

Name: Potato Milk Soup
Yield: 2 servings
Ingredients: 100 g pumpkins; 1 onion; 3 garlic; 3 cloves; 2 tbsp cooking oil; 200 g DANO Delight Full Cream Milk Powder; water as needed; salt to taste; 1 tsp chilies flex; 1 tsp mixed herbs; 1 cup DANO Delight Full Cream Milk Powder; 1 tsp water; 2 tsp Lurpak butter; 1 slice bread

Ingredients

Pumpkins	100 g
Onion	1
Garlic	3
Cloves	3
Cooking oil	2 tbsp
DANO Delight Full Cream Milk Powder	200 g
Water as needed
Salt to taste
Chilies flex	1 tsp
Mixed herbs	1 tsp
DANO Delight Full Cream Milk Powder	1 cup
Water	1 tsp
Lurpak butter	2 tsp
Bread	1 slice

Instructions

Heat the cooking oil in a saucepan over medium heat. Add the chopped onion and garlic. Sauté until soft and fragrant.
Add the diced pumpkin and cook for 3–4 minutes. Pour in enough water to cover the pumpkin. Cook until the pumpkin becomes soft (about 10–12 minutes).
Blend the cooked mixture until smooth using a blender or immersion blender. Return the soup to the pan and stir in the 200 g Dano Delight Full Cream Milk Powder until completely dissolved.
Season with salt, chili flakes, and mixed herbs. Mix the remaining 2 tbsp milk powder with 1 tsp water to make a smooth slurry. Stir it into the soup to make it richer and creamier.
Add the Lurpak Butter and simmer for 2–3 minutes. Toast the bread until golden and serve alongside the hot creamy pumpkin soup.