For the julienne vegetables, cut the peppers and carrot into thin strips and blanch.
Cut the chives into thin strips.
For the soup, saute the pumpkin cubes in hot olive oil. Pour in the broth, cover and simmer for about 30 minutes. Puree well. Season with salt, pepper and curry. Stir in the cream. Serve the soup with sage, the julienne vegetables and chives.