How to cook
Make your croutons by greasing a baking tray with a little olive oil.
Cut the bread slices into small cubes, sprinkle with olive oil and spices, mix them so that all the pieces are seasoned, and put in a preheated oven at 390°F (200 degrees) on grill function for about 5 minutes to bake.
Peel the pumpkin and carrots, and cut them into approximately equal small pieces so that they can be cooked at the same time.
Pour the vegetable broth into a saucepan, put the pumpkin and carrots in it, and put it on the stove to cook for about 20 minutes. Season with salt. I used homemade broth of vegetable cuttings, which I prepare and freeze, if you do not have homemade broth, you can use water in the same amount.
Clean the broccoli, remove the stems, use only their upper part with a small part of the stems.
When the pumpkin softens add the broccoli, stir and cook for 5 minutes. Remove the pan from the heat, heat the milk.
Season the vegetables with turmeric, thyme, and pepper. Put the butter and with the help of a blender puree the soup, adding little by little the milk to reach the desired density.
Keep in mind that as the soup cools, it will thicken even more, so if the liquid from the broth and milk is very visible, don't worry.
Return the pan to the hob and bring to a boil; as soon as it simmers, remove it from the pan. Serve the pumpkin soup with the croutons.
The cream of pumpkin and broccoli soup is ready.