Cream soup of pumpkin and potatoes

400 g potatoes,
200g pumpkin
2 slices of bread
2 tablespoons pumpkin seeds
1 tablespoon cooking oil
Ground black pepper and salt to taste

• Wash the potatoes well, cut the pumpkin into pieces and cooked in steam. (You can cook them in water)
• Once cool slightly and peel potatoes with pumpkin blended them adding water to obtain the desired consistency of the soup
• The resulting puree before you served it to the boil in a saucepan and serve
• From preparing bread croutons in pan put slices cut into small cubes, sprayed with oil, 1 tablespoon and bake until golden. Then roast and pumpkin seeds
• cream soup served with croutons and sprinkled with pumpkin-using
• Optionally, you can add ground pepper, salt and 1 tablespoon cream