Romanian Pumpkin (Bundewa)

1. 1

   Peel and cut the pumpkin into thin julienne strips 2 inches long; set aside.

2. 2

   In a pan, melt together the oil and butter and lightly brown the onion.

3. 3

   Add the dill and salt and stir well, let saute for 1 minute.

4. 4

   Sprinkle the flour over and whisk well, then gradually whisk in hot water.

5. 5

   Stir until the mixture is smooth and slightly thick.

6. 6

   Add the julienned pumpkin, cover, cook over low heat for 1 hour, or until tender.

7. 7

   Check occasionally and stir, making sure that mixture does not thicken too much or scald; you can add small amounts of water or chicken broth if necessary.

8. 8

   When pumpkin is tender, add the lemon juice, stir well.

9. 9

   While stirring, add the cream or half-and-half and heat well.

10. 10

    Serve.

11. 11

    Note: I think this would go really well with rice or egg noodles!

* Per serving · 4 servings · Values may vary.

No additional tips available.