Summary

Ingredients

• 800 g pumpkin meat (oil), net
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon flour
• 1 tablespoon paprika powder, noble sweet
• 150 ml broth
• Caraway seeds, whole
• pepper
• salt
• oil

Print Recipe Pin Recipe

Instructions

1. Peel the pumpkin, grate it medium-fine, sprinkle with salt and caraway seeds and mix. Let it steep for about 15 minutes, then squeeze out.
2. In the meantime, heat the oil and sauté the finely chopped onion until translucent. Sprinkle the flour over the onion and roast until light brown. Add the ground paprika and pour the hot broth over it. Now fold in the pumpkin, pepper and add salt if necessary. Steam for another 10 minutes on a low heat, otherwise the roux will burn.
3. The Styrian oil pumpkin is actually quite neutral in taste, has a firm pulp that does not disintegrate even when it is warmed up.