In a pot add olive oil and leek, cook for 2 minutes. Then add pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
Bring to a boil, then lower to medium heat and continue to cook until the vegetables are tender.
Pour into a blender and blend or puree until smooth, pour the soup back into pot and add the cream, stir to combine and heat until hot. Serve with homemade parmesan croutons.