Pumpkin soup with croutons

Wash the pumpkin, carrot, and potato, and peel them.

Slice the leek (only the white part) and carrot into half rings, and cut the potato and pumpkin into large cubes.

Heat olive oil in a pan and sauté the leek without changing its color.

Pour vegetable broth into a pot and bring to a boil, then add carrots and potatoes to the broth.

Add the sautéed leek and pumpkin there as well.

Add rosemary to the broth (whole, remove after cooking), salt it, and bring to a boil.

Then boil until the pumpkin is cooked.

Pass the resulting broth through a blender and pour into portions.

Garnish the ready soup with parmesan, olive oil, and parsley.

Serve the croutons separately in a sauce dish.