Brown 1 tablespoon of European Butter in the bottom of a soup pot.
Slice about 5 cups of Leeks - only the white and light green parts. This is about 2–3 large or 4–5 small leeks. Add them to the butter and saute/sweat while you chop the rest of the veggies.
As well as 5 cups sweet potatoes. This is about about 3 small potatoes. And about 3 cups zucchini which is 2 small. Try to chop the zucchini and potatoes about all the same size so they cook evenly.
Once the onions are soft and moist looking you can add the rest.
Tie all of the leek tops together as tight as you can and stick them in the pot to boil with the rest.
Pour in 8 cups chicken broth and add kosher salt pepper to taste, 2 teaspoons turmeric and 2 teaspoons cumin.
Bring to a boil and then simmer for 30 minutes. Zuchini will look wilted.
Blend and then add more spices to your taste.
Toast up some pine nuts for garnish.