White Pumpkin Soup with dill and sour cream

A simple and tasty soup, with white pumpkin and dill. Served with toasted bread and sour cream.

You may ask: "Another soup?"

Well yes! The rule was a soup a day, and there are lots of soups in the tradition of northern Croatia.

 

This soup is made of simple ingredients: a white pumpkin, dill and garlic.

 

The white pumpkin needs to be tender, test it with nail. It is not an autumn pumpkin, it can be picked up throughout the late summer.

 

The truth: this soup is either very loved, or is detested. I don't know why.

For some the sweet and soft flavor perhaps reminds of the baby food.

Other people hate pumpkins, perhaps because once they were cultivated only for pigs and ducks.

 

It can also be cooked with a little milk. And it must be accompanied with dill. If you want to make it less sweet you can add a little paprika. You can serve with sour cream and browned bread in olive oil, or better in lard.

 

Of course, as in almost all Croatian soups, in the end it is necessary to add the garlic fried in olive oil and flour. You can also use a clove of garlic, which you will then remove at the end.

 

White Pumpkin Soup

juha od biela bundeva

Ingredients

1 white pumpkin

250 ml milk (optional)

1 sprig of fresh dill or 1 teaspoon of dill in powder

1 cloves of garlic

1 spoon of flour

1 teaspoon of sweet paprika (optional)

4 tablespoons olive oil

salt and pepper

 

sour cream

browned bread in olive oil or lard

 

 

Wash the pumpkin, cut it in two, and drain it from the seeds with a spoon.

Cut into big pieces, cut off the peel and grate it roughly. Add salt and leave to dry for half an hour, or more.

 

Place the grated pumpkin in a pot or in a frying pan, add a tablespoon of oil, milk and water to cover the pumpkin. You can also avoid milk and use only water. 

 

Cook for 45 minutes / 1 hour. Add water if necessary. The cooking time depends on the pumpkin. Occasionally taste it, and when it looks tender and edible then it's ready.

 

Chop a clove of garlic and fry it in a small pan with three tablespoons of olive oil. Add the paprika and the flour, and add to the pumpkin. Cook for another 10 minutes.

 

Add the dill and serve with sour cream and the browned bread.



Scrivi commento

Commenti: 2
  • #1

    Gian Luca Garattoni (giovedì, 21 settembre 2017 20:33)

    I like pumpkin soup French style This recipe seems intriguing

  • #2

    Vania Zemunic (venerdì, 03 novembre 2017 14:43)

    @Gian Luca Garattoni
    The particularity of this soup is that the mixer is not used, and the consistency is rather rough. I suggest you never eat it without the toasted bread!


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