Finely chop the onion and garlic. Peel the potatoes and carrots, remove the seeds from the pepper and chop everything into small pieces. Remove the seeds from the pumpkin and dice. Heat the oil in a pan and fry the garlic, onion, thyme, tomato purée, paprika powder and diced peppers. Deglaze with the soup, add the potatoes, pumpkin and carrots and simmer until the vegetables are al dente. Season to taste.