Cut the vegetables (leeks, tomatoes, onions, garlic, zucchini) into cubes. Drain the pumpkin in a colander. Heat the oil in the pot and sauté the onions with the garlic. Then add the leeks, zucchini, squash and tomatoes and simmer for about 5 min. Pour in the vegetable broth. Simmer again for a bit and then add the flour and cream cheese. Let simmer until the vegetables still have a slight bite. Finally, season with the chili paste.
Half a tablespoon is already quite hot. If you like it hotter, you can use a whole tablespoon.
