Remove the skin from a fresh pumpkin and cut into 1/2 inch cubes. Place 2-3 cups
pumpkin cubes in pot, add 1/2 teaspoon salt and 1 cup water, bring to boil, reduce heat,
and cook about 5 minutes or until pumpkin is soft. Drain.
Mash pumpkin with potato-masher and add to 4 cups boiling milk. Fork-blend 1 egg, 3
Tablespoons flour, and a pinch of salt into a smooth batter and pour in a thin stream into
boiling soup. Cover and cook on low heat 3-5 minutes. Allow your diners to sugar it in
their bowls to taste.
It may also be flavored with a pinch of cinnamon or nutmeg or a drop or 2 of almond
extract. Instead of the poured-batter noodles, it may also be served with rice or millet
porridge (kasza jaglana). Canned pumpkin may also be used.
