Summary

Ingredients

• g 1,000 pumpkin (se)
• 1 onion (s)
• 40 g leek, white part
• 1 bay leaf
• 1 clove (s)
• 1 bunch chervil, alternatively parsley
• salt and pepper
• 1 liter vegetable broth
• 85 g butter
• 50 g poppy seeds, round
• 1 pinch (s) nutmeg
• 150 ml milk
• 60 g flour (whole wheat flour)
• 1 egg (s)
• 4 tablespoon crème fraîche or sour cream

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Instructions

1. Roughly dice 800 g pumpkin, cut the rest into fine strips and set aside.
2. Dice the onion, cut the leek (only the white one) into fine rings. Melt the butter in the saucepan and sauté the onion cubes with the pumpkin cubes for 5 minutes. Top up with approx. 1 liter of vegetable stock. Add the bay leaf, clove and a pinch of salt and simmer for about 15 minutes.
3. In the meantime, simmer 50 g of ground poppy seeds in 150 ml of milk and a pinch of salt, nutmeg and 1 teaspoon butter while stirring (with a wooden spoon) for 10 minutes. Allow to cool slightly.
4. Melt 30 g butter in 100 ml water in another pot, stir in 60 g whole wheat flour, stir over medium heat until the dough loosens from the bottom of the pot (choux pastry) and allow to cool for 5 minutes. Then stir in an egg. Mix the poppy seeds into the batter. Season with salt, pepper and salt and chervil. Shape small dumplings with two teaspoons (works best if you keep them a little moist) and cook in boiling salted water for 10 minutes.
5. Fish the clove and bay leaf from the pumpkin soup and puree the soup with the hand blender or blender. Then heat the pumpkin strips (julienne) in it for 5 minutes. Add 4 tablespoon sour cream or creme fraiche, 20 g butter to the soup. Spread the poppy seed dumplings on the plates and pour in the pumpkin soup, garnish with chervil or parsley.