Step 1

Place a large pot on the stove at medium-high heat. Once the pan has warmed up for a minute, add the olive oil.

Step 2

Add the diced onion, stirring occasionally, for 8-10 minutes, until soft and just slightly beginning to brown, about 5 minutes. Add the diced potato, kabocha squash, and vegetable broth. Bring the mixture to a gentle simmer and add the rosemary sprigs.

Step 3

Continue to simmer until the vegetables are very tender, about 25-30 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and creamy. Season with the cinnamon, nutmeg, maple syrup, and kosher salt, to taste. If the soup seems too thick for your liking, add more vegetable stock - and if it seems too thin, allow it to continue simmering over medium-low heat to reduce.

Step 4

Meanwhile, for the croutons, heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and Parmesan, and cook until the cubes are evenly golden and crispy, another 3 minutes. Turn off the heat and reserve.

Step 5

Serve the pumpkin soup into bowls with a dollop of sour cream or yogurt, a sprinkling of croutons, and