Directions

1. Cut the top off your 2nd pumpkin, about 2-3 inches from the stem to create a lid. Set to the side. Hollow out the pumpkin by scooping out the seeds and some of the flesh. Set pumpkin to the side, we will serve the soup in this!
2. In a heavy bottomed pot, over medium high heat, heat the olive oil and the butter.
3. Add the onion and cook until translucent.
4. Add the garlic and the leeks and cook for about 5 minutes or until the leeks have softened
5. Add the paprika and curry and let it sweat for a minute or two
6. Add the chopped pumpkin, the herbs and the broth.
7. Once the broth starts boiling, lower the heat to medium, cover the pot and let it cook for 15 minutes or until the pumpkin is fork tender.
8. Remove the herbs (rosemary, thyme, bay leaves)
9. Using an immersion blender (or doing it in batches in a regular blender), blend the soup until smooth.
10. Add the heavy cream and let it cook for another 5 more minutes.
11. Season with salt and pepper.
12. Serve into a hollowed out pumpkin and top with toasted pumpkin seeds and black pepper.