On a medium heat, sauté the onion and leek and then garlic in Extra Virgin Olive Oil. When the onion is translucent, add the pumpkin and leave to caramelize for 5-10 minutes.

Add vegetable/chicken stock and water. Allow to simmer on a medium to low heat for 25-30 minutes or until the pumpkin has a really soft consistency.

If you own a stick blender, blend to a smooth consistency or if you're like me, you like your soup chunky, serve with crisp croutons

To make the croutons, take a slice of stale bread and chop roughly, spread on a baking tray, drizzle with olive oil and season with salt and pepper. Toast in the oven for 10 minutes. Serve whilst warm and crisp, top the soup with your croutons, an extra drizzle of olive oil and a a dollop of cream if you like.