- 2 cups pumpkin puree (fresh puree is best, I make mine by baking a long neck pumpkin, peeled and seeded, in some water, then puree)
1/4 cup water (add more to achieve desired consistency)
2 teaspoons beef soup granules
2 tablespoons Crema Mexicana (in Vienna they use creme fraiche, but we don't have that here in the US, at least that I can find)
My Husband Ate This At A Friend's Home In Vienna, Austria. He Wanted Me To Make It...this Is My Best Attempt!
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