Well, all you need are:
1/4 size of squash/pumpkin cut into cubes
1 tbsp of freshly grounded peppercorns
5 cups of water
1 large white onion
3 cloves of garlic
6 cups of chicken stock
1/2 cup of cooking cream
salt and pepper to taste
First, we have to boil the first three ingredients for 3 minutes or until the squash will soften. Drain and set aside.
Second, in another pan, sauté first the white onion until it will become translucent then add the garlic and mix it for one minute. Add the boiled squash and make sure to mix it thoroughly until it will become like a paste. Put the chicken stock and let it simmer for three minutes and let it cool. Put it in a blender to mix it well.
Third, put the puree in the pot and simmer it for two minutes. We can now add the cooking cream as well as the salt and pepper. Simmer it again for another one minute and it is ready to serve.