Split Pumpkin in half, rub inside with 2 tablespoons of olive oil, stick sage leaves inside and Roast on a baking sheet at 375 for 1 1/2 hours until inside of pumpkin is tender.
Rub peppers with 1 tablespoon of olive oil and Roast at 375 for about 30 minutes until skin is crisp and a little black. Place roasted peppers in a paper bag for 15 minutes and after peel and cut roughly into 3/4 inch pieces.
Heat remaining olive oil and saute garlic and onions until translucent. Add potatoes and saute an extra 5 minutes. Add roasted pepper and pumpkin.

Saute all veggies together for another 5 minutes. Add the liquid. Water is fine, but chicken broth would add extra flavor.
After the soup reaches a boil, simmer on a low for 30 minutes.
After soup cools a little use a immersion blender. Add salt, pepper and paprika to taste.
Garnish with 2-3 sage leaves.
If you are careful scooping out pumpkin, the pumpkin shell can be used as soup bowls, the kids loved it!