Boil the vegetable stock. Keep aside
Set a large pot over medium-high heat and let it heat up for 1-2 minutes. Add the oil let this heat up for 1 minute. Add the Leeks and Scallions, reduce the heat and sauté until translucent, not browned.
Add the Pumpkin cubes in the pot, turn up the heat and continue sautéing for 4-5 minutes.
With the heat set to high add to the pot the vegetable stock and when it boils turn the heat to low, add the Nutmeg and Saffron and simmer for 25-30 minutes until the pumpkin is soft. Check doneness with a fork.
Take the pot off the heat, use a handheld blender and blend until smooth.
Season to taste with salt and pepper.
Serve and garnish with some Oregano leaves.