4 c. peeled and cubed pumpkin (in the United States use butternut squash rather than pumpkin)
2 cloves garlic, peeled and cut into pieces
1-2 tsp. ground thyme
1 tbsp. butter
1 med. onion, peeled and cut into pieces
2 chicken bouillon cubes
Salt and pepper to taste
1/2 tsp. sugar

Put all ingredients except butter and sugar in saucepan; cover with water. Partially cover pan with lid and boil gently until vegetables are tender. Let cool slightly and stir until smooth. Add 1 tablespoon of butter and 1/2 teaspoon of sugar as you stir. Add water to make desired consistency. Add additional salt and pepper as needed. When serving, garnish with freshly ground black pepper and serve with hot rolls.