Pumpkin and Carrot Cream Soup with Sourdough Bread Croutons

Directions

1. 1Wash, and cut the vegetables.
2. 2Heat a pan on medium heat with a little olive oil, then add onion and leek.
3. 3Simmer on low heat for 10 minutes, stirring occasionally.
4. 4Add the remaining ingredients, and cover with water.
5. 5Cook for 25 minutes. Pour soup in blender, or food processor, and mix and grind until smooth.
6. 6Cut the slice of sourdough bread in small cubes.
7. 7Heat a frying pan with the olive oil, and add the garlic.
8. 8Saute until the garlic begins to release its aroma.
9. 9Add the bread, and stir fry.