Use a serrated peeler to shave the green skin of the zucchini into thin strips. Set aside. Cut the white part of the zucchini into cubes. Cut the pumpkin and bell pepper into cubes and the leek into rings. Finely chop the shallot and garlic. 

Pour some olive oil into a large saucepan. Sauté the shallot, leek, garlic, cinnamon stick, and kaffir leaves for a few minutes. 

Add the rest of the vegetables: the pumpkin, bell pepper, and zucchini cubes. Add the red curry paste and tomato puree and stir everything well. 

Pour in the coconut milk and an equal amount of water. Bring to a boil, cover the pan, and simmer gently for 15 minutes until the pumpkin is soft. 

Remove the cinnamon stick and blend the soup until smooth with a hand blender. Add a little extra hot water if the soup is too thick. Season to taste with lime juice, pepper, and salt. 

Mix the zucchini strips with a little olive oil and lime juice. 

Ladle the warm soup into bowls, place the fresh zucchini noodles on top, and finish with cilantro, a few pink peppercorns, and a thin drizzle of olive oil. 

TIP: KAFFIR LIME LEAVES Kaffir lime leaves give this soup a deep, layered citrus flavor that you can never achieve with lime juice alone. Kaffir leaves are usually sold dried and can be stored for a long time.