Wash the leeks thoroughly, making a lengthwise cut to separate the layers and remove any soil under running water.
Put 8 generous tablespoons of Extra Virgin Olive Oil from Spain in a large pan or casserole dish and fry the sliced leeks until golden around the edges. Add the pumpkin, cut into chunks, season to taste and cook for 2-3 minutes so the pumpkin absorbs the flavour of the leeks and the Olive Oil. Add the paprika and cayenne. Stir well to integrate all the flavours.
Add half cup of water. Remember that a pumpkin is 90% water, which it releases during cooking.
Cover and simmer for 30 minutes until the pumpkin is tender. After 30 minutes, beat the mixture with a hand-held blender until you have a smooth texture. In the last few seconds of beating, add the cream.
To decorate the soup, flash-fry some little cubes of pumpkin with Extra Virgin Olive Oil from Spain. Serve soup with the pumpkin ‘croutons’ and a drizzle of Extra Virgin Olive Oil from Spain to add its incomparable smoothness and texture.