Sweet pumpkin breakfast soup with zacierki dumplings

Sweet pumpkin breakfast soup with zacierki dumplings

By
From
Polska
Serves
4-5
Prep
30 mins
Photographer
Laura Edwards

Each mouthful of these soft, spongy and sweet pumpkin zacierki dumplings never fails to transport me back to my childhood. My mother made this soup for me throughout my childhood, when pumpkins were in season, as her mother had done for her as a child. This soup typifies a mother’s love for her child.

Ingredients

Quantity Ingredient
150-200g plain flour
1 egg, beaten
1 small pumpkin, around 1 kg
700ml full-fat milk
freshly grated nutmeg
1 tablespoon caster sugar
large pinch salt

Method

  1. First make the dumplings. Tip the flour into a large bowl and mix in the egg and a tablespoon of water until the mixture forms a dough ball, add another tablespoon of water if the dough isn’t coming together. Knead the dough ball for a few minutes; it’s ready when it is no longer sticky and falls away easily from your hand, add more flour if it still feels too sticky.
  2. Make the zacierki by ripping little bits of the dough ball off and forming them, between two fingers, into very small oblong shapes, like a cardamom pod or orzo pasta. Don’t take too much time on the formation of them, because it could take hours to create perfectly uniformed pieces. These dumplings should be quick and easy to make (as a guide 2 seconds on each one is more than enough). It’s fine if they are all different shapes and sizes.
  3. Peel and deseed the pumpkin, then chop into 2.5 cm chunks. Place in a pan, cover with water (so that they are covered with not much excess water on top) and cook over a medium heat for about 25 minutes, or until completely soft. The pumpkin should be falling apart when you stir it.
  4. In a separate pan, bring the milk up to a gentle simmer. Add the zacierki to the milk and cook for 5 minutes. Grate some nutmeg into the milk while the zacierki are cooking. The zacierki are ready when they have a squidgy and soft texture.
  5. Combine with the pumpkin mixture, adding sugar and a little bit of salt to taste. Then simmer them together for a couple of minutes, until the pumpkin has completely fallen apart and has infused the soup with a rich orange colour.
Tags:
polish
eastern european
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