Dice the onion and peel the pumpkin and cut into strips. Sauté the pumpkin and onion in butter for about 10 minutes, then pour in the water and simmer for about 20 minutes.
Transfer the vegetables to a blender and chop in a puree, then pour the hot milk and whisk again. Return the mass to the pan and warm a little.
Pour the soup into plates, add sour cream to taste and crackers.
Pumpkin soup puree in milk is very tender, with a light creamy touch. Use non-sweet pumpkin for cooking. Most importantly, do not digest the pumpkin, otherwise it will lose its taste and useful properties. This soup is perfect for adults and children, add your favorite spices and herbs, you can use sour cream or heavy cream for serving.