Ingredients for 4 people

1.2/1.5 kg pumpkin (uncooked)
1 big size leek
2 medium size potato
1 heap tablespoon turmeric
1 teaspoon chili flakes
salt
extra virgin olive oil
1.5 liter of boiling water
feta or Iranian lighvan cheese
roasted walnuts
some sage leaves
2 tablespoons of butter

Method

Pre-heat the oven to 200 celcius.
Wash and slice the pumpkin in small pieces. ( I remove the skin but you can leave the skin if you want) - It doesn’t matter if they are the same size, because we are going to cook and blend them anyway.
Place the pieces in a big tray, add a pinch of salt and cook them in the upper level of the oven on “grill” mode (if you have) for 15-20 minutes or until they’re well roasted. Remove them from the tray and set them apart.
Cut the leek lengthwise and wash it very well, cut it in smaller pieces, in a bowl mix the pieces with some salt and drizzle of olive oil, and place them in the same tray, roast them for 5-10 minutes or until they got colored.
Pre-heat a big pot, add olive oil and leeks, cook for 2-3 minutes on medium heat, then add the turmeric, don’t let it burn, just cook it for the couple of seconds to remove its rawness.
Then add the chili flakes, the pumpkins and skinless slices potatoes. Give it a good stir, cook them for couple of seconds on high heat before adding the boiling water.
Cover all the veggies with water, bring to boil, then lower the heat, cover and simmer for 30-40 minutes or until all the veggies are cooked.
When veggies are cooked. Let them rest for 5 minutes, then blend them very well, more you blend, more the soup will become silkier and creamier.
Cook the sage leaves with butter on low-medium heat until crispy (careful not to burn them - they become dark & bitter).
Roughly chop the walnuts and toast them in the oven or in a pan (stirring them constantly).
Serve the soup with the sage, the toasted walnuts & some Feta cheese. (I also added some Persian black cumin and mix dry edible flowers).