Squash With Cream Recipe Delicious and Easy Meal. Watch the video recipe at the bottom of the page, bellow the written recipe
1. Dig out the middle of the pumpkin, peel, and grate.
2. Add salt and vinegar, but not the strong one used for making preserving jars, but weaker for salads (about 10%). Mix well and leave for half an hour at room temperature to let the pumpkin release the liquid.
3. Make a roux as if you were preparing a stuffed pepper, for example. Add the flour to the oil (medium heat) and mix for ten seconds; it must not burn.
4. Now add the onion and continue to simmer for a short time, a maximum of a few minutes, as the flour will immediately combine with the onion.
5. TIP: So, the onion doesn’t go firstly; you don’t need to fry it well like you’re preparing some stew, for example, because many will think that after watching that part in the video.
6. Add the mixture of tomato concentrate and lukewarm water and continue to cook/simmer for another minute / two.
7. Add the previously well-drained pumpkin and mix briefly, also for a minute or two, as everything will thicken very quickly.
8. Add pepper, spice mixture, and pour 2.5 dl of lukewarm water.
9. Cook for the next twenty minutes to soften the pumpkin.
10. Immediately add sour cream to the hot mixture and mix for another 5 minutes, until the desired density.
11. TIP: Pumpkin with cream should be thick. Squash With Cream is ready to serve with mashed potatoes.
