Pumpkin soup with cheese DŽIUGAS®


  • 500 g
    of pumpkin
  • 1
  • 100 ml
    of cream
  • 2 cloves
    of garlic
  • according to taste
  • according to taste
  • 4 tablespoons
    of grated cheese DŽIUGAS
  • 4 tablespoons
    pumpkin, sunflowerseed, sesame seed mix
  • 2 slices
    sandwich bread
  • 1 tablespoon
    of olive oil


Put the chopped pumpkin and potato into a larger pot and pour water so that the vegetables are submerged. Flavour with peppers, salt and boil for around 20 minutes until the vegetables soften. While the soup is cooking, prepare the toast. Cut off the bread crust, then chop the slices into smaller pieces and fry in some olive oil. Using an electric blender, blend the cooked soup, add cream and crushed garlic and bring to a boil. Serve the soup in plates, sprinkle with seeds and toss in a few pieces of toast.


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