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Peel and dice the pumpkin and carrots and wash and dice the leeks. Heat the olive oil in a saucepan and add the pumpkin, leeks and carrots. Stir-fry for 3 minutes. Add the water and bring to boil, cover with the saucepan lid and simmer for 15 minutes until the vegetables are tender. If there is still a lot of liquid left in the saucepan, cook for a further 5 minutes without the lid on.
Remove the pan from the heat and puree the vegetables to the desired texture. You can either push through a sieve or use blender. Add a little water if a thinner consistency is better for your little one.
You can swap the pumpkin for butternut squash for a great tasting alternative