Ingredients
1 onion, chopped
2 garlic cloves, minced
1 carrot, sliced
1 leek, sliced
4 potatoes, diced
1/2 pumpkin, peeled and diced
Salt, to taste
Black pepper, to taste
Olive oil, for cooking
3 slices of bread, cubed
Dried garlic powder, to taste
Red pepper flakes, to taste
Italian herbs, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Vegetables:
Heat a splash of olive oil in a large pot over medium heat.
Add the onion, garlic, carrot, and leek, and sauté for 3-5 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 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 the heat to a simmer.
Cover and cook for 15–20 minutes, or until the potatoes and pumpkin are tender.
4. Make the Croutons:
While the soup cooks, heat a pan with a drizzle of olive oil.
Add the cubed bread and season with dried garlic, red pepper flakes, and Italian herbs.
Toss and toast until golden brown and crispy. Set aside.
5. Blend the Soup:
Once the vegetables are tender, use an immersion blender to puree the soup until smooth.
Adjust the consistency with a bit of water or broth if needed.
6. Serve:
Ladle the soup into bowls.
Top with the crispy croutons and garnish with chopped fresh parsley.
Tips:
For extra creaminess, add a splash of coconut milk or heavy cream after blending.
Use a mix of spices like nutmeg or cumin for additional warmth.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this quick, cozy, and healthy soup—it’s so good, you’ll want to make it every day!
