CONTENTS
Creamy Pumpkin Soup
(Croatian: Pretepena juha od buče)
Pretepena juha od buče, or creamy pumpkin soup, is a quintessential autumn dish from Međimurje, a region in northern Croatia. The name “pretepena” refers to the unique thickening method used in this dish, involving a mixture of sour cream, flour, and milk known locally as pretep. This hearty soup combines the earthy sweetness of pumpkin with the smoky richness of sausages or cured meat, making it both comforting and satisfying. Served with toasted pumpkin seeds and a drizzle of pumpkin seed oil, this traditional recipe captures the essence of Croatia’s rural culinary heritage and is perfect for chilly evenings.
Ingredients
Serves 4-6
- 1 medium pumpkin (peeled and diced)
- 2 sausages or a small piece of cured meat (e.g., garlic sausage or smoked bacon)
- 1 small onion, finely chopped
- 1 clove of garlic, minced
- 1 tablespoon pork lard (or vegetable oil)
- 1 tablespoon all-purpose flour
- 200 ml sour cream
- 50 ml milk
- 1 teaspoon sweet paprika
- Salt and pepper, to taste
- 1 handful fresh parsley, chopped
- 1 litre broth (beef or vegetable, or water if no broth is available)
- 500 ml cooking water from sausages
- Optional: Toasted pumpkin seeds and pumpkin seed oil for garnish
Instructions
Preparation time: 1 hour
- Prepare the base: Boil the sausages or cured meat in water until cooked through. Reserve the cooking liquid. Dice the cooked sausages into small pieces and set aside.
- Sauté the vegetables: Heat the lard or oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.
- Add the pumpkin and meat: Stir the diced pumpkin into the pot, followed by the chopped sausages or cured meat. Cook for a few minutes, stirring to coat the pumpkin with the aromatics.
- Add the liquids: Pour in half the reserved sausage cooking water and half the broth (or water if no broth is available). Bring to a simmer and cook until the pumpkin is tender, about 20–25 minutes.
- Prepare the thickener (pretep): In a small bowl, whisk together the sour cream, milk, flour, and sweet paprika until smooth and lump-free.
- Thicken the soup: Once the pumpkin is soft, gently mash some of the pieces in the pot to create a slightly creamy texture. Slowly stir the pretep into the soup while continuously whisking to prevent lumps.
- Season and finish: Let the soup simmer for a few more minutes to thicken. Season with salt and pepper to taste, and stir in the chopped parsley.
- Serve: Ladle the soup into bowls, garnish with toasted pumpkin seeds and a few drops of pumpkin seed oil, and serve warm.
- Serving suggestions: Pair this hearty soup with rustic bread and a glass of dry white wine. The addition of pumpkin seed oil and toasted seeds elevates the dish with a rich, nutty finish, making it a true autumnal delight.
ZERO WASTE TIPS
- Use the whole pumpkin: Save the pumpkin seeds, toast them, and use them as a garnish for added texture and flavour.
- Repurpose the cooking liquid: The water used to boil the sausages adds depth to the soup, reducing the need for additional broth.
- Substitute creatively: If you do not have sour cream, yoghurt works as a great alternative. Similarly, smoked bacon or ham can replace sausages.
- Enhance leftovers: Leftover soup can be reheated the next day and served with crusty bread or added to a casserole as a sauce.
- Reuse pumpkin scraps: Peel and trim scraps can be composted to minimise waste or used to flavour homemade vegetable stock.
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