Peel the pumpkin and remove the seeds. To make peeling easier, microwave the pumpkin for 3 minutes before using a peeler. Cut the pumpkin in half and scoop out the seeds.

Slice the peeled pumpkin into thin pieces and cut into smaller chunks.

Chop the onion finely. Heat olive oil in a pot and sauté the onion until it becomes translucent.

Add the pumpkin chunks to the pot with the sautéed onions. Pour in enough milk to cover the ingredients and bring to a boil. Stir continuously to prevent burning.

Once the soup has thickened, blend it using a hand mixer for a smoother texture.