4: Pour 4 tablespoons olive oil into a large saucepan on high heat. When good and hot, add the chopped onion, salt and pepper. Cook for 1 minute without colouring.
5: Add the pumpkin and leeks to the pan, salt and pepper again, then mix well. Cook for 2 or 3 minutes, stirring frequently.
6: Pour in 1 litre whole milk (1 pint 3/4) and mix well.
7: Leave to simmer on low heat until the pumpkin is soft.
8: Blend thoroughly until the soup is completely smooth.