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1) Cut the end off the squash, and peel if the skin looks looks suspicious in any way.
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Then cut the squash into 1/4 inch slices and set aside.
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2) In a large saucepan or a Dutch oven begin sauteing onions and garlic in butter over medium heat.
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After about 5 minutes, add squash, herbs, and salt.
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Stir, cover, and continue to cook about 10 more minutes.
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3) Gradually sprinkle in the flour, stirring constantly.
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Continue to cook and stir over low heat about 5 minutes.
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4) Pour in the white wine, stir briefly, cover, and let simmer 10 to 15 minutes.
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(Note: The alcoholic content of the wine dissipates with cooking, and the taste of the wine diminishes gradually.
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So if you let if cook a little longer at this step, you will get a more subtle result.
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Just be sure to stir everything up from the bottom from time to time, so it won't stick or scorch.)
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Remove from heat, and allow the soup to cool until it's cool enough to puree.
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5) Puree the soup with the milk in a food processor or blender, and return it to a kettle.
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At this point, you may choose to strain the soup through a fine strainer or a sieve to get a smoother texture.
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Adjust the seasonings.
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Add black pepper to taste.
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6) Heat gently just before serving.
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7) While the soup is heating, prepare the optional topping.
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Saute the bell pepper and garlic in olive oil or butter until just tender.
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Spoon a little bit of this into each steaming bowl of soup, and sprinkle pumpkin seeds if desired.
