Cut the potato, pumpkin, carrot and onion into cubes.
Sauté in butter, season with salt and pepper, add water or clear soup and perhaps season, among others with rosemary.
Cook at a moderate temperature until the vegetables are soft. Next, strain or mash the whole, season and add the cream.
Put the bread cubes in the plate, pour the soup, garnish with a little cream and fresh chopped herbs.
Preparation Tip:
If you like to cook with fresh herbs, it's best to get kitchen herbs in pots - that way you'll always have everything on hand!
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