Sunday, 13 January 2008

Polish milk and pumpkin soup

Polish: mleko
Cree: ᒎᒎᔑᓈᐴ
Old Prussian: pėins
Tatar: söt
Occitan: lach
Nahuatl: Chichihualātl
Mongolian: Сүү
Kinyarwanda: amata
Asturianu: lleche
Thai: นม
Bantu: béede
Faroese: mjólk
Romani: थूत

Pumpkin. Makes each autumn wonderful. To me a beautiful orange sunny pumpkin means a delicious fresh vegetable juice for supper or the best breakfast that can be: milk and pumpkin soup, in Polish: dynia na mleku. It is very easy to make, if you have a nice crisp pumpkin. You also need zacierki, Spätzle or any kind of tiny noodle made with eggs like this:

(this pic is not made by me, but taken from here:

Or if you have not found them, take any tiny noodles.
I never measure the ingredients of this soup. I will give you the approximate quantity of ingredients

2 glasses of diced pumpkin
2 glasses of milk
1/2 glass of water
pinch of salt
1 tsp sugar
1/2 glass tiny egg noodle

1. Cook pumpkin cubes in 1/2 glass of water until soft. Mash with a fork until you have a puree with pieces of pumpkin.

2. Cook noodles in 2 glasses of milk as long as it is written on the package of your noodle.

3. Put the pumpkin puree to the pot with milk and noodles. Add sugar and salt and cook for about 2 minutes. Maybe you would like to add some more milk to reach the best consistence.

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