Bloody pumpkin soup with crispy ghost heads

Halve the pumpkin and remove the seeds and the stringy inside with a spoon. Cut the halves into pieces and cut the flesh unpeeled into cubes.

Chop the onion, press the garlic and remove the crusts from the bread.

Heat the oil in a soup pot and fry the onion and garlic.

Fry the pumpkin cubes over medium heat for 5 minutes. Add warm water and bouillon tablets.

Bring the soup to a boil and cook for 15 minutes. Puree the soup with the hand blender and season with salt and pepper.

Roast the bread in 2-3 min. Golden brown in a toaster. Cut the bread into a scary figure like a ghost head. Spoon the soup into the bowls.

Serve the toasted creche bread with the soup. For a bloody effect: pour the tomato juice in a stream into the soup, but do not stir.