1 lg. green pumpkin
1 lb. sour cream
All-purpose flour
Paprika
Butter
Salt
Onion

Peal 1 large green pumpkin. Remove inside seeds, cut into suitable pieces to shred and shred. Place shredded pumpkin into large pot. Add water and pinch of salt, boil until almost cooked.

Meanwhile combine 1 pound sour cream and flour in a bowl to form a thick mixture. When pumpkin is almost cooked, add small amount of hot liquid to flour mixture to warm it up. Then add all of flour mixture (hot) into pot of cooked pumpkin and stir.

In pan melt butter, chopped onions, paprika. When onions are done add to pot of cooked pumpkin. You can use orange pumpkin instead of green but soup will then be a pale orange color instead of white and pumpkin will take longer to cook. Serve soup with rye bread on the side and you may add (each person his/her own if wanted) vinegar to bowl of soup in your own bowl.