Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Salt and 1 Tbsp. finely chopped dill and cook, stirring, until the |
In a saucepan lightly brown 1 onion, finely chopped, in 2 Tbsp. melted butter. Add 1 Tbsp. flour, blend well, and stir in 1 cup hot water.
Add mixture is smooth and slightly thick. Add 1-½ pounds pumpkin, peeled and cut in thin julienne strips 2 inches long. Cover the pan and cook the pumpkin over low heat for 1 hour, or until tender. Add 2 tsp. lemon juice and ½ cup cream and heat well From: The Gourmet Cookbook Vol. II Shared By Pat Stockett