Pumpkin Cream Soup

Fri, 17 Apr 2026 00:00:00 +0000

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Remove the seeds from the pumpkin and cut the flesh into cubes. Peel the onion and finely chop it.
Heat the lard or oil in a pot and gently sauté the chopped onion for about 5 minutes, until soft and lightly golden.
Add the diced pumpkin to the onion and cook briefly while stirring. Season with salt and pepper.
Pour in the hot vegetable broth, bring everything to a boil, then cover and simmer for about 45 minutes.
Remove the soup from the heat and blend until smooth. Return it to the stove and bring it back to a gentle boil.
Ladle the pumpkin cream soup into prewarmed bowls or deep plates.
If you like, lightly toast the pumpkin seeds in a dry pan while stirring. Drizzle the soup with pumpkin seed oil and sprinkle with the toasted pumpkin seeds before serving.

Remove the seeds from the pumpkin.

Drizzle the soup with pumpkin seed oil before serving.

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This recipe comes from Prekmurje and is known in the local Prekmurje dialect as Tikvina gosta župa.

Pereci

Sat, 11 Apr 2026 00:00:00 +0000

Form the spiral into a ring and gently press the ends together

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Start by preparing the yeast mixture: crumble the yeast into a bowl, then add 2 tablespoons of lukewarm milk, 1 tablespoon of sugar, and 2 tablespoons of flour.
Once the yeast has activated, mix it into the flour.
Knead everything together into a medium-firm dough. When the dough becomes elastic, add the lard or oil.
Knead until the dough is smooth and develops bubbles. Flatten it slightly in a bowl and cover it with a clean kitchen towel.
Leave the dough to rise in a warm place until doubled in size.
Turn the dough out onto a lightly floured surface and shape it into pencil-thick rolls.
Shape each roll into a circle, then cut it in half and twist the two strands into a spiral.
Form the spiral into a ring and gently press the ends together.
Let the shaped dough rise for about 20 minutes. Brush with beaten egg and milk, then bake.
Bake in a conventional oven at 200 °C until golden, then reduce the heat to 175 °C and bake until fully cooked, about 10 minutes in total.
Cover the baked rolls with a kitchen towel so they stay soft.

Once the yeast has activated, mix it into the flour.

When the dough becomes elastic, add the lard or oil.

Leave the dough to rise in a warm place until doubled in size.

There are many versions of this recipe. Pereci were brought from neighboring Hungary to Slovenia and are especially typical of Prekmurje, where different ethnic communities have long lived side by side.

Prekmurje on Aleš Lončar

Pumpkin Cream Soup

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Notes Link to heading

Pereci

Instructions Link to heading

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