Rinse, peel and chop 250 grams pumpkin in cubes. Also chop 1 medium sized onion and 1 to 2 small garlic cloves. You can use any variety of edible pumpkin.
Add the pumpkin cubes, chopped onions and garlic in a 2-litre pressure cooker.
Now add ¾ to 1 cup water. For a thicker pumpkin soup add less water.
Cover and pressure cook on medium flame for 8 to 9 minutes. If you do not have a pressure cooker, then you can even cook the pumpkin cubes in a covered pan.
When the pressure settles down, open the lid. Let the pumpkin mixture become warm. Then with an hand held mixer or beater, blend the whole mixture. You can even add the mixture in a blender or grinder jar and then blend to a smooth puree.
Blend until smooth. Or you can keep the soup slightly chunky if you want. Add oil to the mixture and stir.
Then add ¼ teaspoon oregano and ½ teaspoon thyme and crushed black pepper powder as required.
Season with salt according to what you like.
Mix the pumpkin mixture very well to spread the flavors.
Then add ½ teaspoon sugar (optional). If the pumpkin is sweet, then skip adding sugar. Stir well. Let the soup come to a gentle simmer till it becomes hot. Then switch off the heat.
Serve pumpkin soup hot or warm. Garnish with some grated cheese or herbs or bread croutons or cream. This pumpkin soup can be served chilled too.