Pumpkin Cream Soup with Ricotta Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 onions)
- 2 cloves garlic)
- 500 g pumpkin (se) (Hokkaido)
- 200 g potato (s), floury-boilin
- 3 tablespoon olive oil
- 1 liter vegetable stock
- 200 ml cream
- salt and pepper
- Pumpkin Seed Oil
- 120 g ricotta
- 0.5 teaspoon ½ cayenne pepper
- 1 egg yolk
- 4 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic, cut into small pieces. Wash, core and roughly dice the pumpkin.
- Heat the oil in a saucepan, fry all the prepared ingredients in it for approx. 5 minutes. Pour in the stock and cream, bring to the boil and simmer for 30 minutes.
- Then puree everything finely with a blender and season with salt and pepper.
- For the ricotta dumplings, bring plenty of water to the boil in a saucepan. Mix the ricotta, cayenne pepper, egg yolks, flour, salt and pepper until smooth. Use 2 tablespoons to cut the cams off the mass. Let the dumplings stand in only slightly boiling water for approx. 10 minutes.
- Scoop the soup into plates and place the drained dumplings in the soup. Possibly sprinkle with pumpkin seed oil.
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