Wash the leeks thoroughly, making a lengthwise cut to separate the layers and remove any dirt with running water.

Put 8 generous tablespoons of Extra Virgin Olive Oil from Spain in a large pan fry the sliced leeks until they start turning golden around the edges, and smell delicious!

Add the pumpkin, cut into cubes, season to taste and cook for 2-3 minutes. The pumpkin is absorbing the flavour of the leeks and the Extra Virgin Olive Oil from Spain.

Add the paprika and cayenne. Stir well so all the flavours mix together.

Add the half cup of water. Remember that a pumpkin is 90% water, and it will give off that water while cooking. Put a lid on the pan and simmer for 30 minutes until the pumpkin is tender.

After 30 minutes, beat the mixture with a hand-held blender or in a food processor until you have a smooth cream. In the last few seconds of beating, add the single cream.

To decorate the soup, put a couple of tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and flash-fry some little cubes of pumpkin.

Serve the soup with the pumpkin ‘croutons’ and a drizzle of Extra Virgin Olive Oil from Spain to add its incomparable smoothness and texture.