Step 1

In a 3-quart Dutch oven, heat the olive oil on medium heat.

Step 2

Add the onions and cook until lightly browned and fragrant, about 5 minutes. Then, add the garlic and cook for another minute, stirring constantly.

Step 3

Add the chicken stock and turn the stove on high heat.

Step 4

Once boiling, turn the stove down to medium-low heat and add the can of tomatoes, pumpkin puree, half and half, salt, and oregano.

Step 5

Simmer for 15 minutes or until serving time.

Step 6

Meanwhile, lightly toss the sourdough cubes in olive oil and bake at 350 ºF until golden brown, about 10 minutes.

Step 7

Puree the soup in a blender.

Step 8

Serve with chopped parsley, croutons, and a swirl of sour cream.

Step 9

For a heartier soup, skip the half and half and blender.