Prepare the Vegetables: Heat a drizzle of olive oil in a large pot over medium heat.

Add the chopped onion, minced garlic, sliced carrot, and leek.

Fry the vegetables for 3-5 minutes until they start to soften.

Cook the Soup: Add the diced potatoes and pumpkin to the pot.

Season with salt and black pepper to taste.

Mix well to combine all the ingredients.

Cover with a lid and cook on medium heat until the pumpkin is tender, stirring occasionally.

Prepare the Bread Croutons: Preheat the oven to 180°C (350°F).

In a bowl, mix the cubed bread with olive oil, salt, dried garlic, red pepper, and Italian herbs.

Spread the seasoned bread cubes on a baking tray lined with baking paper.

Bake in the preheated oven for 10 minutes, or until the croutons are golden and crispy.

Finish the Soup: Once the pumpkin is tender, add the chopped parsley and the cream to the pot.

Cook for another 5 minutes to blend the flavors.

Use an immersion blender to grind the soup until smooth.

Serve: Ladle the hot soup into bowls.

Top with the homemade croutons.

Garnish with extra parsley if desired.