In a small to medium stock pot, dice and sauté onions and garlic
peel, clean and dice your pumpkin
dice your additional items; potato and peppers (note: potatoes are really only added to this soup to give it thickness from the starch in potatoes...relatively no taste comes from this, and no need to peel the potato)
Add your herbs (rosemary and sage)
Cook it all up together, roughly 5 minutes or so and add your bouillon stock. Either vegetable stock, or a chicken stock is suitable
Cook until pumpkin and potatoes are soft, usually about 20 minutes. Take off heat, and puree until smooth. Add your final bits of cream. Stir in and serve.