A creamy and heartwarming soup for cold autumn nights made of hokkaido pumpkin, milk and a hint of cumin.
You can also use coconut milk or cream instead of milk.
There are more than 800 types of pumpkins, most of them are edible.
Hokkaido pumpkin is the only one not to be peeled. So it is really easy and quick to prepare a creamy and tasty soup with it.