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1. Prepare the vegetables:
Heat a drizzle of olive oil in a large saucepan over medium heat.
Add the onion, garlic, carrot, and leek and sauté for 3 to 5 minutes, until softened.
2. Add the potatoes and pumpkin:
Stir in the diced potatoes and pumpkin.
Season with salt and black pepper to taste.
Sauté for 2 more minutes to coat the vegetables with flavor.
3. Cook the soup:
Pour in enough water or vegetable broth to cover the vegetables.
Bring to a boil, then reduce heat to a simmer.
Cover and cook for 15 to 20 minutes, or until the potatoes and pumpkin are tender.
4. Prepare the croutons:
While the soup cooks, heat a skillet with a drizzle of olive oil.
Add the diced bread and season with dried garlic, red pepper flakes, and Italian herbs.
Stir and toast until golden brown and crispy. Set aside.
5. Blend the soup:
Once the vegetables are tender, blend the soup with an immersion blender until smooth.
Adjust the consistency with a little water or broth if necessary.
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