Step 2

Melt butter in a pan on medium-low heat. Add onions, leek and salt. Mix and cover; let simmer for 10 minutes.

Step 3

Add squash, spices and stock. Cook covered until pumpkin falls apart (30 minutes). Reduce to a purée using a blender. Pour just enough milk to make a creamy soup.

Step 4

Reheat and serve garnished with roasted pumpkin seeds, chives and Aleppo pepper.