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! :)
- 1 1⁄2 lbs pumpkin, julienned
- 1 medium onion, finely chopped
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄2 teaspoon salt
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon all-purpose flour
- 1 cup hot water
- 2 teaspoons fresh lemon juice
- 1⁄2 cup cream or 1⁄2 cup half-and-half
- Peel and cut the pumpkin into thin julienne strips 2 inches long; set aside.
- 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.
- Sprinkle the flour over and whisk well, then gradually whisk in hot water. Stir until the mixture is smooth and slightly thick.
- 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.
- When pumpkin is tender, add the lemon juice, stir well.
- While stirring, add the cream or half-and-half and heat well.
- Note: I think this would go really well with rice or egg noodles!