Summary

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

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Instructions

1. Peel the pumpkin (if necessary, there are also soft-skinned varieties - Hokkaido, butternut, ), core and dice.
2. 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.
3. Pour the soup on, add the pumpkin and let it boil briefly. Cover and steam gently with the least amount of energy.
4. 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.