Instructions:
1. Prep the Vegetables:
Heat a drizzle of olive oil in a large pot over medium heat.
Add the onion, garlic, carrot, and leek. Sauté for 3 to 5 minutes until tender.
2. Add the Potatoes and Pumpkin:
Stir in the diced potatoes and pumpkin.
Season with salt and black pepper to taste.
Cook for another 2 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 and let simmer.
Cover and cook for 15 to 20 minutes, or until the potatoes and pumpkin are soft.
4. Make the Croutons:
While the soup is simmering, heat a pan with a drizzle of olive oil.
Add the diced bread and season with garlic powder, red pepper flakes, and Italian herbs.
Stir and toast until golden 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 bit of water or broth if needed.
6. Serve:
Ladle the soup into bowls.
Top with crispy croutons and chopped fresh parsley.
Tips:
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For extra creaminess, add a splash of coconut milk or heavy cream after blending.
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Add a pinch of spices like nutmeg or cumin for a warm kick.
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Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy this quick, comforting, and healthy soup — it’s so good, you’ll want to make it every day!
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