Preheat the oven to 450 degrees

Cut the pumpkin into rounds of about 1 inch in thickness. Remove the seeds.

Cut the rounds in half creating a half circle.

Heat a heavy cast iron over medium-high heat, and add the extra virgin olive oil once the pan is hot.

Season the pumpkin with sea salt.

Cook the pumpkin until orated on both sides in the pan. Place the roasted pumpkin on a baking rack.

Baste the pumpkin with the Szechuan pepper glaze. Cook for 10 minutes, flip and glaze. Cook for 10 minutes.

To finish the pumpkin lightly brush with extra virgin olive oil.

Use a mortar and pestle to grind the Szechuan peppercorn. No need to go crazy just break them up about a minute worth of grinding.

In a small bowl mix all of the ingredients together.

Cut the white part of the leek into large dice. Place the diced leek in a large deep bowl of cold water. Gently stir and agitate the leeks to remove the dirt between the layers.

Heat a sauce pot and the extra virgin olive oil over low heat. Gently remove the leeks from the water, the goal is to remove the leeks floating without disturbing the dirt at the bottom of the bowl.

Add the leeks to the pot, salt, and stir. Cook for 2 minutes, the cashews, potatoes, garlic, and Keifer Lime leaves. Continue to cook for 2 minutes.

Add the Vermouth, cooking until reduced by half. Add the plant milk and the water.

Cook until the potatoes are tender, about 15 minutes. Puree in a high-speed blender until smooth.

Set aside.

Cut the green part of the leek into 1/4 inch thick rounds. Place the rounds in a bowl of old water. Gently push the rings apart to create individual rounds. Soak to remove any dirt.

Remove the stems from the shiitakes using the tip of a pairing knife.

Heat a sauce pot over medium heat, and add the extra virgin olive oil, leek rounds, and shiitake mushrooms.

Gently peel the lemon zest into the leeks and shiitakes. Season with sea salt.

Start to stir and cook the leeks. The cooking time is bout 10 minutes. The goal is to balance tenderness and maintaining the color of the leeks.

Once cooked pull off the heat.

Spread a thin layer of the melted leeks and shiitake in a row. Place three portions of pumpkin on top of the leeks, and place a shiitake mushroom in the middle of each pumpkin. Garnish around the roasted pumpkin with micro shiso. Spoon the creamy leeks in the front of the pumpkin, and gently create a well in the middle of the sauce. Spoon a small amount of melted leek extra olive oil in the middle.