Pumpkin Soup with Dill
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin meat (Hokkaido), weighed cleaned
- 1 possibly onion (s)
- 50 g butter
- 2 tablespoon., Crushed paprika, hot as rose
- 3 tablespoon dill, chopped
- 1 cup sour cream
- salt
- Pepper White
Print Recipe
Pin Recipe Instructions
- Rinse the pumpkin under hot water and brush it off, cut it up, remove the fibers and seeds inside and dice the firm meat (the shell can also be used in Hokkaido). Finely dice the onion.
- Melt the butter, sauté the onion until translucent, dust the paprika powder over it and sauté briefly. Be careful not to let it get too hot, otherwise the paprika will be slightly bitter. Add the pumpkin and pour water over it until the cubes are well covered. Cook until soft in about 15 minutes. Puree and season with pepper, salt and dill.
- Transfer to plates and serve with a spoonful of sour cream each.
- The quantities given here are only guidelines. You may need less or more paprika or dill, depending on your taste.
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