In a heavy bottomed pot, over medium high heat, heat the olive oil and the butter.

Add the onion and cook until translucent.

Add the garlic and the leeks and cook for about 5 minutes or until the leeks have withered down quite a bit.

Add the paprika and the curry and let it sweat for a little while.

Add the pumpkin, the herbs and the broth.

Once the broth starts boiling, lower the heat to medium, cover the pot and let it cook for 15 minutes or until the vegetables are fork tender.

Remove the herbs.

Using an immersion blender (or doing it in batches in a regular blender), blend the soup until smooth.

Add the heavy cream and let it cook for about 5 more minutes.

Season with salt and pepper.

Serve warm, topping it with crumbled bacon and toasted pumpkin seeds.