Creamy Pumpkin Soupwith Crunchy Topping

Preheat the oven to 350°F.

On a baking tray, combine pumpkin, carrots, onion, bell peppers, and the garlic clove; season with salt, black pepper, dried thyme, and drizzle with olive oil; toss and roast for about 1 hour.

While the vegetables roast, cut the stale bread into 1 cm cubes, drizzle with a little olive oil, and toast in a pan for 4–5 minutes, stirring constantly.

Add pumpkin seeds to the pan and toast for another 4–5 minutes, then grate the parmesan and stir it in briefly; set this crunchy topping aside.

Remove the roasted vegetables from the oven and transfer them to a large pot; add water and bring to a gentle boil, cooking for 2–3 minutes.

Blend the vegetables until smooth, return the soup to the pot, stir in the optional cooking cream, and heat to a gentle boil.

Serve the soup hot, topped with the prepared crunchy crouton mixture.