Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Danish Buttermilk Soup
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- #32816
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 gallon buttermilk
1 tablespoon butter
1 pinch salt
1 cup cooked raisins
1/2 cup cooked rice
1 cup sugar
3 beaten egg yolks
directions
Combine and heat all but the eggs. Add a small amount of heated mixture to the yolks. Add yolks to pot. Bring to a boil and boil several seconds.
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yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 9, 2011
When i was a kid, this was a treat made from home-churned buttermilk. This recipe is very much like I remembered. Will serve it to my brothers and sisters old enough to remember how yummy it is!