Pumpkin Leek Soup with Smoked Paprika

To make the soup:
1 Preheat the oven to 180 ºC or 350 ºF. 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 min or until tender. Let it cool.
2 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.
3 Put a skillet or a pot over medium heat. Chop the garlic clove and carrots. Add a bit of olive oil, chopped leek, carrots and garlic. Cook for 5-7 minutes or until soft.
4 Puree the pumpkin flesh with a fork. Reduce the heat and add it to the pot. Mix everything together, add turmeric, sweet and smoked paprika, a pinch of salt and black pepper. Add 2 cups of water. Let it all cook for 5 more minutes.
5 Blend the soup with an immersion blender until smooth. Add coconut milk.
6 Garnish with coconut milk, pumpkin seeds, a pinch of smoked paprika and crackers.
To make the crackers:
1 Preheat the oven to 200 °C or 390 °F.
2 Roughly crush the pumpkin seeds with a mortar and pestle until they look like on the picture above.
3 In a bowl or a food processor, combine crushed pumpkin seeds, flour, salt, smoked paprika, black pepper and olive oil. Mix well and add cold water. Knead until smooth.
4 Roll the dough as thin as possible. Shape doesn't matter.
5 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.
6 Enjoy!