Pumpkin Soup

Pumpkin - 1/2 kg, diced into big chunks
Olive oil (pref) - 2 tbsp
Garlic - 1 pod
Onion or Leek - 1 cup
(opt)Rosemary - 1 pinch
(opt)Thyme - 1 pinch
Oregano - 1 pinch
Salt
Pepper - 1 tbsp
Milk - 1 cup
Water - 3 cups

Heat the olive oil in a heavy bottomed pan on a low flame.
Add the garlic and onion / leek and cook slowly till breakable when pressed.
Add the pumpkins and saute on a medium flame for 3 minutes.
Add the rest of the ingredients and cook covered on a low flame till very well cooked.
(I use a pressure cook - 3 whistles and reduce flame for 5 minutes, but it can be messy)
Cool and blend or use a immersion masher.
Heat again and check for seasoning.
You can add more water or milk if you need to make it less thicker.
Serve hot with croutons and more olive oil drizzled or get fancy and servo with pesto!