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.
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