Cube the pumpkin and place in a steamer to cook.
Simmer the pasta in water until it is just cooked, drain and set aside.
For the pumpkin sauce. In a large pot heat some fat or oil, then gently soften/brown the onion. Add in the chicken stock, salt, paprika, coconut cream and heat it through.
Add in your steamed pumpkin, and using a stick whizz or blender, blitz the mixture until creamy and set aside.
In a small to medium frying pan, heat some fat or oil and gently soften the leek and garlic and set aside.
Heat the large pot with the pumpkin sauce in on a low heat and all of the rest of your components – the leek/garlic mixture, the chicken and the pasta. Mix through until warmed.
