This pumpkin soup is so delicious, I make it every day! Vegetable soup in 30 minutes!

 

Ingredients
1 chopped onion
2 chopped garlic cloves
1 thinly sliced ​​carrot
1 thinly sliced ​​leek
4 diced potatoes
1/2 peeled and diced pumpkin
Salt, to taste
Black pepper, to taste
Olive oil for cooking
3 slices of bread, diced
Dried garlic powder, to taste
Red chili flakes, to taste
Italian herbs, to taste
Chopped fresh parsley (for garnish)
Instructions

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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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5. Blend the soup:
Once the vegetables are tender, blend the soup with an immersion blender until smooth.
Adjust the consistency with a little water or broth if necessary.
6. Serve:
Ladle the soup into bowls.
Garnish with crispy croutons and chopped fresh parsley.
Tips:
For extra creaminess, add a splash of coconut milk or heavy cream after blending.
Use a spice blend like nutmeg or cumin for a touch of heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this quick, comforting, and healthy soup; it’s so good you’ll want to make it every day