Heat olive oil in a large pot on medium heat. Cook onion and leek for 6–8 minutes until soft.
Add celery, carrot, garlic, thyme/rosemary and pumpkin and continue to cook for a further 4–5 minutes.
Add barley, tomatoes, chipotle sauce and vegetable stock, simmer for about 15 minutes until pumpkin and barley are tender.
While soup is cooking, toss sourdough with olive oil, garlic, thyme and parmesan on a tray lined with baking paper and season with salt and pepper. Bake at 180°C for 15 minutes until golden and crispy.
Add courgettes, green beans and spinach/silverbeet (if using) to soup and continue simmering for 3–4 minutes until tender. Stir through lemon juice and herbs and season to taste with salt and pepper.
Ladle soup into bowls, drizzle with extra-virgin olive oil and top with croûtons.