Finely chop the onion and set aside.

Microwave the mini pumpkin for 5 minutes, peel off the skin, and cut into small pieces.

Heat a pot and melt the butter.

Add the chopped onion to the pot and sauté until translucent.

Add the pumpkin pieces and sauté together.

Pour in 400ml of milk and bring to a boil.

Blend the mixture using a hand mixer until smooth.

Once boiling, add a pinch of salt and turn off the heat.

Serve the pumpkin soup in bowls.