Put carrots in large pot with water, leeks, and all spices, until carrots are cooked.
Add pumpkin, ground peanuts. Cook for 30 minutes on low heat.
Stir in cream.
Stir in chile sauce.
Puree with immersion blender or regular blender).
For an extra silky texture, I processed through the food mill.
Season with salt and pepper to taste.
Serve hot. Top each cup with yogurt, maple syrup or both.