|500 g||of pumpkin|
|100 ml||of cream|
|2 cloves||of garlic|
|4 tablespoons||of grated cheese DŽIUGAS|
|4 tablespoons||of a mix of pumpkin, sunflower and sesame seeds|
|2 slices||of sandwich bread|
|1 tablespoon||of olive oil|
Put the chopped pumpkin and potato into a larger pot and add water so that the vegetables are submerged. Season everything with pepper, salt and cook for about 20 minutes until vegetables become tender. While soup is boiling, get the toasts ready. Cut off the edges of bread, cut the slides into small cubes and fry up in olive oil. Blend the boiled soup with the electrical blender, add cream, crushed garlic and simmer. Pour the soup into plates, sprinkle with seeds, cheese, and drop in some toasts.