This is a really special recipe to me. This was a soup my Hungarian grandma used to make, and my mom makes it every fall. I now continue the tradition of picking a green pumpkin every fall and making this soup. The only problem is that the original recipe calls for white flour. I change recipes around and tweak them all the time, but doing that with this recipe made me feel weird – like I’m betraying my family or something. Yes, we’re really into food.
Really, though, my family’s tradition is to enjoy food, and to love people through it. Tweaking this recipe so that it serves my family continues in that tradition. I was also glad to find that the “re-do” still has the same amazing flavor as the original recipe. I hope that you enjoy this treasure from my family.
Primal Green Pumpkin Soup
Hands-On time: 30 minutes / Total time: 30 minutes / Yield: 4-6 servings
- 5 cups diced green pumpkin with skin
- 1 large (or 2 medium) white onions, chopped
- 4 Tbsp butter (grass-fed if possible)
- 1/4 cup almond meal
- 1 Tbsp arrowroot powder
- 2 tsp paprika (plus additional for garnish)
- 1 pint unsweetened heavy whipping cream (organic if possible)
- 1 tsp dried dill (or may use fresh)
- 1 1/2 tsp finely ground salt
- Place diced pumpkin in a pot with just enough water to cover. Cook (simmer) until soft throughout when pierced with a fork. Once cooked, remove from burner and let cool (don’t drain).
- Meanwhile, heat a large skillet on medium heat. Add the butter and brown onions until slightly burned.
- Add almond meal and arrowroot powder to onions and cook 2-3 minutes, until thickened but not burned.
- Decrease heat to low and slowly whisk cream into onion mixture. Continue whisking until cream mixture is quite thick and warm.
- Whisk cream mixture into the pumpkin and water combination. Add the paprika, salt, and dill.
- Heat on medium-high until slightly boiling/simmering. Stir frequently for around 10 minutes while the soup gently simmers. Taste and adjust seasonings for your preference.
- Serve sprinkled with paprika or dill. We recommend enjoying this soup with your favorite sausage and sauerkraut. Enjoy!
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