Simmer the milk (5-6 tablespoons of it and stir with the cornstarch) with the sugar, the diced pumpkin and the sliced bourbon vanilla pod over a very low heat for approx. 40 - 45 minutes until the pumpkin is soft. Stir very carefully from time to time, as it can happen that the milk settles on the bottom of the pot while it is simmering, then to be on the safe side you should now pour the soup into another pot.
Remove the vanilla pod, rub out the pulp and stir into the soup. Puree the soup finely. Add the mixed cornstarch and let it thicken a little while stirring.
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