Warm up some olive oil in a big pot on medium heat.
Cook the vegetables in a pan with chopped onion, minced garlic, sliced carrot, and leek. Cook the vegetables in hot oil for 3-5 minutes until they begin to get soft.
Make the soup.
Include potatoes and pumpkin: Put the chopped potatoes and pumpkin in the pot.
Season the dish with salt and black pepper according to your taste. Stir everything together until all the ingredients are mixed.
Cook the dish with a lid on at medium heat until the pumpkin is soft, stirring from time to time.
Make the bread croutons.
Heat the oven to 180°C (350°F) before using.
To prepare seasoned bread cubes, combine bread pieces with olive oil, salt, garlic powder, red pepper, and Italian herbs in a bowl.
Make Croutons: Put the seasoned bread cubes on a baking tray covered with baking paper. Put in the oven that has been preheated for 10 minutes, or until the croutons are golden and crunchy.
Complete the soup:
Include parsley and cream: When the pumpkin is soft, put chopped parsley and cream into the pot. Cook for 5 more minutes to mix the flavors.
Mix the soup using a hand blender until it is smooth.
Waiter:
Serve the soup hot by pouring it into bowls.
Add homemade croutons on top.
Add more parsley on top if you like.
How to Serve: Enjoy with some crunchy bread on the side for a full meal.
Sprinkle some Parmesan cheese on top for more taste.
Cooking Tip: Make sure the pumpkin is soft before blending to achieve a smooth and creamy consistency.
To give the soup more flavor, cook the pumpkin and potatoes in the oven before putting them in the soup.
Benefits for your health:
Pumpkin is full of vitamin A, vitamin C, and antioxidants.
Potatoes are a good source of vitamin C, vitamin B6, potassium, and fiber.
Leeks and carrots are full of vitamins, minerals, and antioxidants.
Cream: Provides a thick texture and delicious taste, as well as calcium and vitamins.
Information about food and nutrition:
Vegetarian: Si
Does not contain gluten. Use gluten-free bread instead of croutons.
No dairy: Use a cream alternative without dairy.
Storage: This refers to the act of keeping things in a specific place for future use.
Keep leftovers in a sealed container in the fridge for up to 3 days.
Heat up again: Warm up on the stove or in the microwave until hot.
Reasons to enjoy this recipe:
Tasty and healthy: Full of vegetables and delicious creamy tastes.
Simple to make: Basic ingredients and easy steps to follow.
Can be served as a main course or an appetizer.
In conclusion, this Pumpkin and Vegetable Soup is a tasty and healthy dish that is simple to make and great for any meal. Savor the delicious taste and cozy feeling of this soup, garnished with crunchy croutons made at home. ¡Que aproveche!

Warm up some olive oil in a big pot on medium heat.
Cook the vegetables in a pan with chopped onion, minced garlic, sliced carrot, and leek. Cook the vegetables in hot oil for 3-5 minutes until they begin to get soft.
Make the soup.
Include potatoes and pumpkin: Put the chopped potatoes and pumpkin in the pot.
Season the dish with salt and black pepper according to your taste. Stir everything together until all the ingredients are mixed.
Cook the dish with a lid on at medium heat until the pumpkin is soft, stirring from time to time.
Make the bread croutons.
Heat the oven to 180°C (350°F) before using.
To prepare seasoned bread cubes, combine bread pieces with olive oil, salt, garlic powder, red pepper, and Italian herbs in a bowl.
Make Croutons: Put the seasoned bread cubes on a baking tray covered with baking paper. Put in the oven that has been preheated for 10 minutes, or until the croutons are golden and crunchy.
Complete the soup:
Include parsley and cream: When the pumpkin is soft, put chopped parsley and cream into the pot. Cook for 5 more minutes to mix the flavors.
Mix the soup using a hand blender until it is smooth.
Waiter:
Serve the soup hot by pouring it into bowls.
Add homemade croutons on top.
Add more parsley on top if you like.
How to Serve: Enjoy with some crunchy bread on the side for a full meal.
Sprinkle some Parmesan cheese on top for more taste.
Cooking Tip: Make sure the pumpkin is soft before blending to achieve a smooth and creamy consistency.
To give the soup more flavor, cook the pumpkin and potatoes in the oven before putting them in the soup.
Benefits for your health:
Pumpkin is full of vitamin A, vitamin C, and antioxidants.
Potatoes are a good source of vitamin C, vitamin B6, potassium, and fiber.
Leeks and carrots are full of vitamins, minerals, and antioxidants.
Cream: Provides a thick texture and delicious taste, as well as calcium and vitamins.
Information about food and nutrition:
Vegetarian: Si
Does not contain gluten. Use gluten-free bread instead of croutons.
No dairy: Use a cream alternative without dairy.
Storage: This refers to the act of keeping things in a specific place for future use.
Keep leftovers in a sealed container in the fridge for up to 3 days.
Heat up again: Warm up on the stove or in the microwave until hot.
Reasons to enjoy this recipe:
Tasty and healthy: Full of vegetables and delicious creamy tastes.
Simple to make: Basic ingredients and easy steps to follow.
Can be served as a main course or an appetizer.
In conclusion, this Pumpkin and Vegetable Soup is a tasty and healthy dish that is simple to make and great for any meal. Savor the delicious taste and cozy feeling of this soup, garnished with crunchy croutons made at home. ¡Que aproveche!