Ingredients
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Method
-
Salting
Sprinkle the grated pumpkin with salt and leave it to stand so that it releases some of its juice.
20 min -
Squeezing
Squeeze the salted pumpkin firmly by hand to remove the excess liquid.
2 min -
Cooking
Cook the pumpkin in water together with the dill until tender.
20 min -
Roux
Toast the flour in oil or lard until it is biscuit-coloured, season with sweet paprika, then stir in sour cream until smooth.
5 min -
Vinegar
Add the vinegar to the soup before the roux.
1 min -
Thickening
Stir the sour cream roux into the soup, bring it to the boil, and season with salt.
5 min -
Serving
Serve sprinkled with fresh dill, though it is also delicious well chilled.
1 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 085 kcal | 271 kcal |
| Fat | 55 g | 14 g |
| of which saturates | 22 g | 5,5 g |
| Carbohydrates | 150 g | 38 g |
| Protein | 21 g | 5,2 g |
| Fibre | 23 g | 5,7 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: pumpkin. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
May contain: sulphites (depends on the exact product used)
For sensitive digestion: flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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