Cream Of Carrot And Pumpkin Soup With Croutons

• 1 potato
• 2 large carrots
• 1 leek
• 1 onion
• 1 garlic clove
• 1 1/4 cups pumpkin
• 3 tablespoons olive oil
• salt to taste
• 1 slice Mafra bread cubed
• 3 tablespoons olive oil
• 1 garlic clove unpeeled

1. Rinse and chop the potato, carrots, onion and leek.
2. Heat a drizzle of olive oil in a saucepan, and add the onion and leek.
3. Let simmer on low heat for 10 minutes, stirring occasionally.
4. Add the potatoes and carrots, and cover them with water.
5. Cook for 25 minutes.
6. Grind with the hand blender.
7. Heat a frying pan and add olive oil and garlic.
8. Use a knife to crush the garlic clove a little.
9. Saute until the garlic starts to release its aroma.
10. Add the cubed bread, and fry until toasted.
11. Serve together.

potato, carrots, leek, onion, garlic, pumpkin, olive oil, salt, bread, olive oil, garlic

Taken from www.yummly.com/recipe/Cream-of-Carrot-and-Pumpkin-Soup-with-Croutons-2056136 (may not work)