Peel the carrot, pumpkin, and potatoes; trim and rinse the leek.

Chop the carrot, pumpkin, potatoes, and leek into small, bite-sized pieces.

Heat 1 tablespoon of cooking oil in a large pot over medium heat.

Add the chopped vegetables to the pot and sauté them for 5 to 10 minutes, stirring regularly.

Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3 bay leaves, and salt to the pot.

Pour 600 ml water into the pot and bring the soup to a gentle simmer.

Simmer the soup for 15 to 20 minutes, until the potatoes and pumpkin are tender.

Place 90 g corn flour in a mixing bowl and add 75 ml hot vegetable broth from the pot.

Mix the corn flour and broth until a soft, moldable dough forms.

Roll the dough into small balls, about 2 cm wide.

Add the cornmeal dumplings to the simmering soup and stir gently to prevent sticking.

Add a little extra water if the soup becomes too thick.

Simmer the dumplings over medium-low heat for 10 minutes, until tender and cooked through.

Taste the soup and adjust the salt if needed.

Serve the vori vori with fresh lime, cilantro, and chili flakes.