Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I recently found a version of this recipe online, and have re-written it so that the directions are more clear. As I have some pumpkins left over from Halloween, I'll be making it soon and will let you know how it comes out! :)

Ingredients Nutrition

Directions

  1. Peel and cut the pumpkin into thin julienne strips 2 inches long; set aside.
  2. In a pan, melt together the oil and butter and lightly brown the onion. Add the dill and salt and stir well, let sauté for 1 minute.
  3. Sprinkle the flour over and whisk well, then gradually whisk in hot water. Stir until the mixture is smooth and slightly thick.
  4. Add the julienned pumpkin, cover, cook over low heat for 1 hour, or until tender. Check occasionally and stir, making sure that mixture does not thicken too much or scald; you can add small amounts of water or chicken broth if necessary.
  5. When pumpkin is tender, add the lemon juice, stir well.
  6. While stirring, add the cream or half-and-half and heat well.
  7. Serve.
  8. Note: I think this would go really well with rice or egg noodles!