Chop the onion into small pieces. The size doesn't matter much.

Prepare the pumpkin by microwaving it for 3 minutes to soften the skin. Peel the skin using a peeler and scoop out the seeds with a spoon.

Slice the pumpkin thinly to ensure it cooks evenly.

Cut the pumpkin into smaller pieces for easier handling.

Heat a pot with a little oil or butter and sauté the onion until it becomes translucent.

Add the pumpkin slices to the pot.

Pour in milk, adjusting the amount based on the pumpkin quantity. Simmer and adjust the consistency by adding more milk as needed.

Stir continuously as the pumpkin cooks and turns yellow. Be cautious of splattering due to the thick consistency.

Blend the soup using a hand blender to achieve a smooth texture.

Taste and season with salt if needed. Serve hot.