Heat 1 T olive oil in a large sauce pan over medium heat. When hot add leeks, carrots and celery. Cook for five minutes or until leeks are translucent, stirring frequently. Then add garlic and cook an additional 60 seconds continuing to stir.
Add split peas, bay leaf and 4 cups vegetable broth. Cover with a lid, reduce the heat to low and cook for 60-75 minutes or until split peas are tender.
When the split peas are just about ready, add the pumpkin and then continue to cook until peas are tender.
When ready, ladle about ⅔ of the soup into a blender and puree. Use caution when transferring and watch out for splashes of hot soup.
After blending, return blended soup to the pot, add the thyme, rosemary, salt and pepper. Cook an additional five minutes. Then taste and add salt and pepper as needed.
Cook croutons while soup is cooking.
Cut bread into bite size cubes. Place in a bowl and toss with oil and seasonings until evenly distributed.
Place croutons on a baking sheet. Place into a hot oven and cook for 5-8 minutes or until toasted a golden brown.