1. Preheat the oven to 375 degrees.
2. Slice: Slice the pumpkin in half from top to bottom; remove and discard the seeds. Cut the pumpkin into smaller pieces.
3. Sprinkle Ras el Hanout, salt & pepper & 1 Tablespoon olive oil. Rub to make sure every piece gets seasoned. Then drizzle on the honey.
4. Arrange the pieces with the skin facing down in a baking pan.
5. Bake approximately 45 minutes until the pumpkin is soft. Let it cool for 20 minutes. Remove the meat from the skins and with a spoon gently scrape the remaining pulp off.
6. Sauté the chopped leeks over medium heat in olive oil. See instructions below.
7. Toast pumpkin seeds in a 9-inch fry pan or a cast-iron pan until puffed and golden, 4 to 5 minutes. Sprinkle salt if you wish.
8. Add the roasted pumpkin meat, apple juice, vegetable stock and the vanilla paste in a large stock/soup pot.
9. Blend: Using a hand blender, blend the ingredients until the bisque is smooth and there are no more chunks.
10. Taste and adjust seasoning as needed with salt and pepper.
11. Heat the soup over low heat until it's heated through it.

Topping Mixture and Plating:

1. Peel and dice the apple. I washed the pieces of apple with lime and lemon juice to prevent oxidation. Then, mix with the toasted pumpkin seeds.
2. Whip the coconut cream until it's fluffy.
3. Add the topping mix in the center of the bowl like a lonely mountain.
4. Pour the hot soup around the apple mixture and top with whipped coconut cream - quenelle shape. See instructions below.

Step-by-step how to cook leeks:

1. Cut the root end and the dark green leaves. The dark green leaves of a leek are bitter in taste and tough in texture.
2. Cut the leek in half lengthwise and slice the leek lengthwise once more
3. Chop the leek into small pieces and separate the pieces.
4. Wash the leeks in a colander under running water. Drain and dry well.
5. Heat olive oil in a frying pan. Add the leeks.
6. Cook, constantly stirring, until they become caramelized - approximately 5-10 minutes.

Whipped Coconut Cream:

1. Refrigerate: Place the can of coconut cream in the refrigerator for a least 8 hours.
2. Put some ice cubes together it inside a metal mixing bowl and put in the freezer until I was ready to make the whipped cream. When, you take out the bowl some pieces of ice may stick to the bowl.
3. Add the cold coconut cream and whisk with the hand blender until it’s fluffy.
4. Make a Quenelle: To make the quenelle, use two spoons and form a oval shape. See the video in the blog post that shows you how.