Heat the olive oil in a large pot then soften the leeks and pumpkin together. Sweat gently for about 5 minutes then add the ginger. Sweat a couple of minutes more.
Add the stock (just enough to cover the vegetables), cover and simmer for about 25 minutes.
Blend with a hand mixer, add the nutmeg and season with fleur de sel salt and a few grinds of the peppermill to taste.
* if using Japanese chestnut pumpkin or red kuri squash (potimarron), roast whole in the oven for about 20 minutes to make it easier to cut into chunks. No need to discard the skin as this variety of squash is edible.To Serve: top with some fresh herbs (parsley, coriander or sage leaves). For a festive touch, add a couple of fresh cranberries or pink peppercorns (N.B. pink peppercorns are to be avoided if you have a nut allergy). Also delicious with mini curry macarons (recipe in my book, Mad About Macarons).