Wash the pumpkin and cut in half. Remove the seeds and veins.

Cut the pumpkin into medium pieces.

Boil the squash with water, salt and pepper. When it is smooth, drain and blend with the milk and cream.

Chop the onion and garlic.

Heat the butter in a large skillet, sauté the onion and minced garlic until the onion is translucent.

Add the pumpkin mixture.

Blend for 5 minutes. Season with salt to taste.

If you think it is too thick you can add more milk.