Szeged pumpkin

Ingredients for 4 servings:

• 2 kg pumpkin(s), (any)
• 150 g bacon
• 1 large onion(s)
• 2 cloves garlic
• 1 tsp, heaped paprika powder
• 1 tsp, leveled caraway seeds
• 2 tbsp tomato paste
• 1 tbsp flour
• 125 g sour cream
• ¼ liter broth (beef broth, possibly instant)
• n. B. Salt
• n. B. Pfeffer

Instructions

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

Hokkaido Hungarian style

Peel the pumpkin (if necessary, there are soft-skinned varieties available such as Hokkaido and Butternut), remove the seeds, and dice. Sauté the finely chopped onion and garlic in the diced bacon over low heat until translucent. Add the paprika, caraway seeds, and tomato paste and fry briefly. Pour in the soup, add the pumpkin, and bring to a boil. Cover and simmer gently until soft. Combine the flour and sour cream and stir in. Season with salt and pepper, bring back to a boil briefly, and serve.