Slice the onion, leek and garlic.   Heat a soup pot and pour in the teaspoon of olive oil. When hot, add the sliced garlic and onion. Saute until golden.

In the meantime cut up the pumpkin and chop the pulp into small pieces.  Add the pieces to the onion and garlic and sauté for one minute.  Heat up the water in another pot or microwave until boiling.

Pour the boiling water into the pot with the onion, garlic and pumpkin pieces.  Add salt and pepper to taste and the chili and the herbs. Stir once. Cook until boiling with high fire, then bring to a simmer.

Just before serving, use your immersion blender to make it creamy and heat up to boil again.

Serve with a good grinding of pepper and a swirl of cold olive oil. Enjoy!