Sauté Aromatics:
In a large pan, heat Navarino Icons Extra Virgin Olive Oil over low heat. Add chopped onion and leek to the pan and cook for 2-3 minutes, until softened but not colored. Stir in the spices mix, Navarino Icons Sea Salt Flower and pepper, and cook for another 30 seconds. Add the chopped pumpkin and potato to the pan.

Simmer Soup:
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat, cover, and simmer the soup over moderate to low heat for 30 to 40 minutes, or until the vegetables are tender. Allow the soup to cool slightly, then blend it in batches until smooth. Return the blended soup to the pan.
Pour in the heavy cream and stir to combine. Reheat the soup gently over low heat, making sure not to boil it.

Serve:
Ladle the velvety pumpkin soup into bowls. Garnish each serving with a drizzle of Navarino Icons Extra Virgin Olive Oil and some fresh basil leaves.