Heat olive oil in a wide pan. Add garlic, onions, bell peppers and sauté for 1-2 minutes on high. Add pumpkins and sauté. Spread them out in an even layer and add tomatoes. Cover and cook for 10-14 minutes until the pumpkin and tomatoes are tender. If possible, pluck out the skin of tomatoes with tongs.

Cook and add to the blender along with salt and ¾ cup water. Blend until smooth.

Pour into a pot, add milk or cream. Bring to a quick boil and turn off the heat. Top with some cream, a dash of olive oil, and chopped pistachios.