Heat butter in a saucepan and sauté leeks until translucent. Add the pumpkin flesh and cook briefly. Stir in paprika powder, deglaze with white wine and pour in soup and cream and simmer gently for about 10-15 minutes until the pumpkin is soft. Puree with a blender and season to taste. Arrange in plates, sprinkle with roasted pumpkin seeds and drizzle pumpkin seed oil. Possibly sprinkle with fresh herbs and garnish with dabs of sour cream. As an insert is also suitable in olive oil or pumpkin seed oil toasted black bread cubes or strips.
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