In a large pot add the olive oil and sliced leek, cook for approximately 2 minutes. Then add the cubed pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
Bring to a boil on medium high heat, then lower heat and continue to cook for approximately 25-30 minutes or until vegetables are tender.
Pour into a blender and blend until smooth, pour soup back into pot and add the cream, stir to combine and heat until hot. Serve with homemade parmesan croutons. Enjoy!
HOMEMADE PARMESAN CROUTONS
Pre-heat oven to 350F (180C).
In a medium bowl toss together the cubed bread, olive oil and grated parmesan cheese. Place on a cookie sheet and bake for approximately 10-15 minutes, halfway through baking flip the cubes and continue baking.