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To make the soup:
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Preheat the oven to 180 u00b0C or 350 u00b0F. Halve the pumpkin and use a spoon to remove all seeds. Rub the pumpkin with olive oil, put the round side up in a baking dish and pour in about 200 ml or 1 cup of water. Bake it for 45 minutes or until tender. Let it cool.
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Meanwhile, discard the very tip of the leek root and the dark green parts at the top. Cut the stalks lengthwise. Wash them well to remove the dirt. Roughly chop.
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Put a skillet or a pot over medium heat. Chop the garlic clove and carrots. Add 2 teaspoons of the olive oil, chopped leek, carrots and garlic. Cook for 5-7 minutes or until soft.
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Puree the pumpkin flesh with a fork. Reduce the heat and add it to the pot. Mix everything together, add turmeric, sweet and 1/2 teaspoon of the smoked paprika (leaving 1/2 teaspoons for the crackers), a pinch of salt and black pepper. Add 2 cups of water. Let it all cook for 5 more minutes.
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Blend the soup with an immersion blender until smooth. Add coconut milk.
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Garnish with coconut milk, pumpkin seeds, a pinch of smoked paprika and crackers.
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To make the crackers:
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Preheat the oven to 200 u00b0C or 390 u00b0F.
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Roughly crush the pumpkin seeds with a mortar and pestle.
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In a bowl or a food processor, combine crushed pumpkin seeds, flour, 1/2 tablespoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper and 2 teaspoons of the olive oil. Mix well and add cold water. Knead until smooth. Roll the dough as thin as possible. Shape doesn't matter. Transfer it to a piece of backing paper and roll once again. Bake for 4 minutes, then flip and bake for 4 more minutes or until hard and golden. Let it cool and crush it into pieces.
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Enjoy!
