1 sm. to medium size pumpkin, peel, seed and cut into french fry type pieces
2 tbsp. caraway seeds, rub in palm of hand to crush
Salt to taste
Water enough to cover pumpkin
1 pt. sour cream
Vinegar to taste

In a large soup pot combine the above ingredients and cook until the pumpkin is crisp. Then add butter brown gravy and continue cooking until pumpkin is soft. Add sour cream and vinegar cook until sour cream cooks apart.

BUTTER BROWN GRAVY:

Melt about 1/2 lb. butter in frying pan. Add approximately 1 cup or more flour making a thick paste. Brown slowly and stir constantly until paste becomes a nice deep golden brown. Add about 1 tablespoon or more Paprika. Remove from heat and add about 1 cup of a little more water to this mixture and stir until well blended.