Coat the base of a large casserole pan with around 1 tablespoon of olive oil and bring to a medium heat on the stove top.
Add the thinly sliced leek to the pan and sauté until the leek is tender. Add the garlic and sauté for a further 2-3 minutes, stirring occasionally.
Add the pumpkin to the pan along with salt, pepper, thyme and a drizzle of extra virgin olive oil. Toss to combine and then place into the oven for 50 minutes to 1 hour, tossing the pumpkin around halfway to evenly roast.
Once the pumpkin is roasted and tender, remove casserole dish from oven and place onto stove top. Add the vegetable broth to the pan and bring to a boil for 5 minutes.
After 5 minutes, turn off the heat and use a stick blender to puree. Alternatively, if you do not have a stick blender, allow the pumpkin soup to cool slightly before carefully transferring to a heat proof blender or food proccesor to puree.
Meanwhile, place the sunflower seeds and pepitas onto a baking tray and place into oven for about 7 minutes, watching closely to ensure they don't burn. Once they are lightly toasted, remove from the oven.
Serve hot topped with toasted seeds, a drizzle of olive oil and extra fresh herbs.
To see how to make this soup without roasting the pumpkin, refer to the instructions in the blog post. Nutrition Facts are an estimate only.