In a pot, add the olive oil and the butter. When the butter melts, sauté the leek until it becomes shiny, for about 5 minutes. Add the pumpkin and the carrot. Stir and sauté for 7-8 minutes until they gain aroma and colour. Add the ginger, pepper and salt, and the cumin. Stir for 1 minute and deglaze the pot with the wine. Let the alcohol evaporate and add the water. Cook for 20-25 minutes.
Remove the pot from the fire and let the food cool down a bit. Mash the soup directly into the pot with a hand blender, if there’s one available, or by placing it little-by-little into the normal blender.
Re-heat the soup and serve into personal plates adding a tablespoon of cream cheese or sour cream or yoghurt or fresh cream in the middle. Sprinkle with the pumpkin seeds. If we wish, we can sprinkle with some black pepper or cayenne pepper.