In a large saucepan fry the garlic and onion. Once the onion becomes transparent, add the chopped pumpkin, a teaspoon of ginger and tangerine peel. Pour in the water, but without any coating. Cook over medium heat for 30 minutes. Grind and add salt and pepper, bring to the boil and put the soup aside.

Heat a skillet on high heat and pour sunflower oil Oleina.

Add the diced pumpkin. Fry the cubes on one side until Golden brown. After you see the crust on one side, stir and add the tangerine juice and sugar. Give completely evaporate the juice and remove from heat.

In bread machine add water and sunflower oil Oleina. Stir in the flour and add salt. Make a well in the middle of the flour a little hole, which did not reach to the water and stir in the yeast. Put bread machine on "Dough", medium crust. Click "Start". When the dough is ready, remove it from the bread machine, place on a floured surface and repel it. Now proceed to the forming bones.

From the dough form a thin flagella. Cut with scissors the ends on both sides. Wrap the cut ends to the center of the base as pictured.

Preheat the oven to 180°C Place bread sticks on a baking sheet with parchment paper. Bake bread bones for 15 minutes or until Golden brown Put the finished bones on the grill and let them cool. Grain seeds can also be sprinkled with salt or poppy seeds.

Presentation. Put the soup in a plate, top slide, spread cell. In a circle placed cream or sour cream, sprinkle with green onions. The soup served in bread bone Bon appetit!!!