Pumpkin soup.

• 600 grams of pumpkin

• 30 grams of butter

• 2 onions

• 200ml of water

• 100ml of milk with a fat content of 3.2%

• 100 grams of peeled pumpkin seeds

• 3-4 slices of white bread

1. Grate the onion and pumpkin on a fine grater. Melt butter, fry onions on low heat for 5 minutes.

2. When the scent of raw onion disappears, add the pumpkin and cook, without increasing the fire, 10 minutes.

3. Add water and cook for 20 minutes. Salt. Pour in the milk and cook for another 10 minutes.

4. Remove from heat, rub through a sieve.

5. Pumpkin seeds fry in a dry frying pan for 5 minutes, stirring constantly.

6. Cut the bread into small rectangles and dry in the oven at 190 degrees for 20-25 minutes.

7. Pour the soup on plates, add seeds and croutons.