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
Pumpkin Cream Soup with Ricotta Dumplings
Pumpkin Cream Soup with Ricotta Dumplings

Instructions

  1. Peel the onions and garlic, cut into small pieces. Wash, core and roughly dice the pumpkin.
  2. 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.
  3. Then puree everything finely with a blender and season with salt and pepper.
  4. 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.
  5. Scoop the soup into plates and place the drained dumplings in the soup. Possibly sprinkle with pumpkin seed oil.

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