Szeged Pumpkin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg pumpkin (s), (any)
- 150 g bacon
- 1 large onion (s)
- 2 cloves garlic
- 1 teaspoon, heaped paprika powder
- 1 teaspoon, leveled caraway seeds
- 2 tablespoon tomato paste
- 1 tablespoon flour
- 125 g sour cream
- 0.25 liter ¼ broth, (beef soup, possibly instant)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin (if necessary, there are also soft-skinned varieties - Hokkaido, butternut, ), core and dice.
- Put the chopped onion and garlic in the chopped bacon on a low heat until translucent. Add paprika, caraway seeds and tomato paste and toast briefly.
- Pour the soup on, add the pumpkin and let it boil briefly. Cover and steam gently with the least amount of energy.
- Beat the flour with the sour cream and stir in. Season to taste with salt and pepper, bring to the boil again briefly and serve.
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