1. In a pot, add water, diced onions and carrots (0.4-inch cubes), and minced broccoli stems. Boil until tender.
2. Add Kayanoya Original Vegetable Stock Powder , large pumpkin chunks, and milk to the pot. Simmer on low heat for about 15 minutes.
3. For finishing, add heavy cream if desired. Lightly boil the broccoli florets with salt and serve as a garnish.

Note: The hollowed-out pumpkin is not included in the ingredients for this recipe. If you plan to serve soup in a hollowed-out pumpkin, it's recommended to bake the pumpkin to soften it slightly. This will make it more enjoyable to eat if you decide to scoop some of the pumpkin flesh along with the soup. Simply bake the hollowed-out pumpkin at around 350°F for 20 to 30 minutes, or until tender, but still firm enough to hold the soup.

Tip 1: After adding the milk, reduce the heat and avoid bringing the soup to a boil to prevent curdling. This ensures the soup remains smooth and creamy.

Tip 2: You can enhance the flavor by adding ingredients like celery, green onions, cauliflower, corn, or potatoes, depending on your preference. These additions will create more variety in texture and taste, making the dish even more satisfying.