Heat the olive oil in a medium saucepan. Sauté the onion over low heat for 5-6 minutes while you make the croutons.

To make your croutons, lightly brush both sides of the bread with olive oil, and then cut the bread into cubes. Sauté the bread cubes in a non-stick skillet on the burner next to your saucepan so you can watch both at the same time. (Freshly made croutons smell heavenly, but burned ones smell foul, so be attentive!)

Add the pressed garlic to the sautéed onions and sauté for another 30-60 seconds.

Add the pumpkin purée, the crushed tomatoes, and the optional cherry or grape tomatoes. If the mixture seems a bit thick, thin it with some stock. Simmer gently for as long as it takes your croutons to brown (probably about 5-7 minutes), and season the bisque to taste with sea salt, pepper, and the optional dill. Garnish with the fresh chopped parsley and your lovely homemade croutons.