Pumpkin soup with dill

Ingredients for 4 servings:

• 1 kg pumpkin flesh (Hokkaido), cleaned and weighed
• 1 onion(s)
• 50 g butter
• 2 tbsp, crushed paprika powder, rose hot
• 3 tbsp dill, chopped
• 1 cup sour cream
• Salt
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fine and creamy

Rinse and brush the pumpkin under hot water, cut it into pieces, remove the fibers and seeds, and dice the firm flesh (the skin can be used for Hokkaido pumpkin). Finely dice the onion. Melt the butter, sauté the onion until translucent, sprinkle with paprika and sauté briefly. Be careful not to overheat, or the paprika will become slightly bitter. Add the pumpkin and pour in water until the cubes are well covered. Cook for about 15 minutes until tender. Puree and season with pepper, salt, and dill. Transfer to a plate and serve with a spoonful of sour cream. These quantities are guidelines only. You may need more or less paprika or dill depending on your taste.