Heat the butter or oil in the soup pot over medium heat.
Add the sliced leek and fry it gently for approximately 5 minutes. Make sure not to burn it.
Add the cumin & garlic and stir them through. Fry for a further 2 minutes.
Add the chopped vegetables and mix them with the leek. Fry for 15 minutes, stirring as required.
Once the vegetables have started cooking a little, add the water and vegeta stock powder and stir the mixture.
Put the lid on your soup pot and turn the heat up to high. Boil your soup for half an hour or until the liquid has reduced significantly.
Preheat the oven to 160 degrees (320F).
Wash all the pulp off your pumpkin seeds then pat them dry in a towel or paper towel.
Line a baking tray with baking paper, then spread out the pumpkin seeds on it. Spray with a light coating of spray oil, then sprinkle with smoked salt.
Roast the pumpkin seeds in the oven for 20 minutes or until crispy & golden. Remove & cool them once done.
Turn the heat off and cool your soup.
Soak pine nuts in a bowl of water for 15 minutes.
Once the nuts have softened and turned white, blend them in a food processor with the water and lemon juice. You may like to alter the quantities of water and lemon juice to make the consistency you prefer.
When the soup has cooled, blend it thoroughly with a stick blender or in a food processor.
Serve and enjoy! Garnish with the roasted pumpkin seeds plus something else you enjoy- we suggest fresh sage, parsley, chia seeds, dried onion or paprika.