Croatian Green Pumpkin Soup

Made from not yet ripe pumpkins, thus green. A yummy creamy soup that goes great for those cool fall days. My mother in law gave me this recipe. This recipe is from the Karlovac region in Croatia.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  green pumpkin, peeled cored and flesh shredded (I use a cheese shredder)
• 2 1⁄2 cups water
• 500  g sour cream
• 1  large cooking onion, finely chopped
• 2  garlic cloves, minced
• 2  tablespoons olive oil
•  salt
•  pepper
•  paprika (optional)
•  cayenne powder (optional)

Directions

1. In a large soup pot place shredded pumpkin, add 2.5 cups of water. Let pot boil and then reduce heat to medium-high and let cook for 30 minutes.
2. In a separate pan add olive oil, onion and garlic. Cook until garlic and onion is cooked and lightly browned. Once cooked set aside.
3. After 30 minutes turn off heat, add onion mixture and tub of sour cream to soup. Add salt and pepper to taste.
4. You can eat the soup this way or you can blend it. I like it blended so the soup is creamy. I blend the soup and then put it back in the pot. I add paprika and cayenne (by taste).