Peel and roughly dice the potatoes. If necessary, also peel the pumpkin, separate from the core and then roughly dice. Also clean the soup vegetables and cut into large pieces. Chop two cloves of garlic.
Heat a saucepan with olive oil and add the garlic, pumpkin, potatoes and soup vegetables and fry for about 5 minutes. Season with salt and pepper. Deglaze with white wine. Bring to the boil briefly and add the vegetable stock. Bring to the boil again and then simmer on a low level for 30-40 minutes.
In the meantime, dice the toast (approx. 1 cm x 1 cm). Heat 2-3 tablespoons of olive oil in a pan and add the toast cubes. Sprinkle with a little salt and pepper and crush the other two cloves of garlic on top. Then mix well with the cubes and continue frying. Stir every now and then so that the cubes don`t burn and maybe add a little olive oil again. Remove the pan from the heat when the croutons are crispy.
When the vegetables are soft, add a little rosemary and then puree the soup. Stir in the cream. Season to taste with balsamic vinegar, salt, pepper and the other spices. If the soup is too thick, add a little more vegetable stock.
Finally, pour the soup into a plate and decorate with a few croutons.
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