Remove the peel from the pumpkin, cut in half and scrape out the seeds with a tablespoon, finely chop the pumpkin, season lightly with salt and stand a few minutes. Onion nudelig, bacon cut into small cubes and roast in fat until golden brown. Add finely chopped garlic, paprika and paradeis pulp, roast briefly. Squeeze pumpkin lightly and add with the chopped dill to the roast, season and pour in soup and simmer for about 20 minutes. Flour with sour whipped cream smooth, with the pumpkin herb briefly boil and season.
Good addition to roasted or grilled meat dishes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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